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John Besh's Champagne Mojitos


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 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.


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