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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A holiday twist on mojito's by chef John Besh. I am guessing at the serving size here Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. MAKE AHEAD The mojitos can be prepared through Step 2. Refrigerate the mojitos in the pitcher overnight.
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