Rosé Champagne Mojitos. (with champagne syrup!)
My Thursday is unreasonably thirsty.
So let’s do something about it. Something pink, naturally.
Can we talk about this syrup?!
I am in severe lust. Why I haven’t made a champagne syrup before, I have no idea. I’ve clearly missed out on tons of possible cocktails.
Must make up that time. Must make it up.
And that’s the thing! While I chose to make mojitos, yes because I love them but mostly because I’ve more recently made a margarita and sangria, you can use this syrup for everything. Any kind of cocktail or drink – and I sort of also want to pour it over sponge cake.
If it’s wrong, I don’t want to be right.
It’s kind of difficult to tell in these photos, but the drinks have the slightest hint of blush color – they are so pretty! Definitely can brighten up these winter months, but will be even more fun come Spring and wedding season and Easter and well, Wednesday night in three weeks or so.
You can use whatever champagne you’d like, but I would recommend one that isn’t super sweet. It’s replacing the bubbly selzter/soda in the mojito – something that isn’t so sweet, you know?
But use what you love. If you use a sweeter one, just play with the rum and lime juice and syrup. And maybe make a double?
Luckily, I had no problem finding fresh mint at my grocery store at the moment, even in the dead of winter. Thanks 2016 universe. If you can’t find it, perhaps go the margarita route. I will say that these are making me so super excited for warmer weather and sunshine. Tons of it.
Speaking of sunshine, remember when I mentioned that I lost my favorite sunglasses earlier this week?
WELL. It’s a whole long mess but I accidentally (definitely not on purpose this time) ordered FOUR pairs because my brain is a trainwreck so come this weekend, I will have four pairs of the exact same sunglasses showing up at my door. I swear I did not drink five champagne mojitos before online shopping. Thank goodness for return policies.
And champagne mojitos after returns!
Oh and the best part is that this morning? I found my lost sunglasses. So there’s that. Winning?
- 6 to 8 fresh mint leaves
- 2 1/2 ounces of champagne syrup
- 1 ounces freshly squeezed lime juice
- 1 ounce white rum
- 2 ounces rosé champange
- 1 lime. cut into wedges
- 1 cup rosé champagne
- 1 1/4 cups sugar
- In the bottom of a glass, add 1 ounce of the syrup and the mint leaves. Muddle with a muddler or use the clean bottom of something blunt, like a screwdriver! Add ice to the glass, some lime wedges or slices, and pour rum, remaining syrup, lime juice and champagne over top. Mix with a long spoon or knife and serve with an additional big sprig of mint.
- Combine the champagne and sugar in a saucepan over medium heat. Bring to a boil while whisking constantly until the sugar dissolves. Turn off the heat and let the mixture cool to room temperature, it will thicken slightly. You can store this in the fridge for a few weeks!
P.S. let’s make some popcorn.