Champagne Mojitos Recipe 435

Steps:

• Put the mint, sugar and lime wedges into a small pitcher and muddle together. Stir in the rum. Strain into chilled coupes and top off with the cava.

Steps:

• Muddle mint, sugar, lime wedge and lime juice with a muddler or the back of a spoon until sugar dissolves, about 30 seconds.
• Strain into a chilled champagne glass.
• Add chilled Champagne and garnish with a spring of mint.

Steps:

• Put a few ice cubes into a wine glass then hold the mint leaves in the palm of one hand and clap your other hand over it - this will bruise the leaves just enough without making them bitter.
• Drop the leaves into the glass then pour over the rum, lime, sugar syrup and Angostura bitters.
• Stir very gently, then slowly top with champagne.

Steps:

• In a small saucepan, combine the sugar and water and cook over high heat just until the sugar has dissolved. Let cool to room temperature.
• In a large pitcher, combine the sugar syrup with the mint leaves and lime wedges and muddle well with a wooden spoon. Add the rum and stir well. Strain the drink into another pitcher.
• Fill tall glasses with cracked ice and pour in the drink, filling them about two-thirds full. Top with Champagne, garnish with the mint sprigs and serve.
• MAKE AHEAD The mojitos can be prepared through Step 2. Refrigerate the mojitos in the pitcher overnight.