Prep 10 mins
Cook 5 mins
A holiday twist on mojito's by chef John Besh. I am guessing at the serving size here
- 3⁄4 cup sugar
- 3⁄4 cup water
- 1 1⁄2 cups packed mint leaves, plus
- 12 mint sprigs, for garnish
- 6 limes, cut into wedges
- 2 cups light rum
- cracked ice
- 3 cups champagne or 3 cups sparkling wine
- 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.
This had wonderful flavor, but it is very potent! There are 5 cups of alcohol in a drink that serves 4-6; it will knock you off your feet if you don't handle with care! I really liked the mixture of flavor, but my husband found them a bit too tart.
I must say there is nothing like an authentic Cuban Mojito. There really is no need to make a simple syrup because when you muddle the sugar, mint and lime it dissolves and if there are some glandulars of sugar in that last sip of the cooling Cuban drink it`s a welcome surprise for me. This is one drink that does not need any boost of additional booze! And I found the champagne gave it a dry taste. This wasn`t for me but I`m sure other would love it! I`m just a real lover of the real thing! I guess I am prejudice so I will not rate it in all fairness.