My Thursday is unreasonably thirsty.
So let’s do something about it. Something pink, naturally.
Can we talk about this syrup?
I’m obsessed. I don’t know why I haven’t made a champagne syrup before — clearly I’ve missed out on so many cocktail possibilities. Time to catch up.
While I chose to turn this into mojitos — partly because I love them and partly because I recently made a margarita and a sangria — the syrup is incredibly versatile. Use it in any cocktail, sparkling drink, or even spoon it over sponge cake.
If it’s wrong, I don’t want to be right.
The drinks have a barely-there blush color that photos don’t fully capture — they’re delicate and pretty. They’ll brighten up colder months and will be even more perfect for spring events, weddings, Easter, or just a random Wednesday night.
Basically: any time.
Use whichever rosé champagne you prefer, but I recommend one that isn’t overly sweet since it replaces the typical sparkling water in a mojito. If you pick a sweeter bottle, simply adjust the rum, lime juice, and syrup to balance it — or make a double.
Luckily, fresh mint was easy to find at my grocery store even in winter — thank you, modern produce aisles. If you can’t find mint, try the margarita option instead. These drinks have me craving warm weather and sunlight in a big way.
And speaking of sunshine: earlier this week I thought I lost my favorite sunglasses.
Long story short, I accidentally ordered four pairs of the same sunglasses online because my brain is a mess. They’ll arrive this weekend and I promise I did not drink five champagne mojitos before shopping. Thank goodness for return policies — followed by champagne mojitos after the returns.
Oh—and best of all, I found my lost sunglasses this morning. Small wins.
Rosé Champagne Mojitos
1
serving, but is easily multiplied!
30 minutes
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Ingredients
- 6 to 8 fresh mint leaves
- 2 1/2 ounces champagne syrup
- 1 ounce freshly squeezed lime juice
- 1 ounce white rum
- 2 ounces rosé champagne
- 1 lime cut into wedges
Champagne Syrup
- 1 cup rosé champagne
- 1 1/4 cups sugar
Instructions
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In the bottom of a glass, add 1 ounce of the syrup and the mint leaves. Gently muddle with a muddler or the blunt end of a utensil. Add ice, lime wedges or slices, then pour in the rum, remaining syrup, lime juice, and rosé champagne. Stir with a long spoon and garnish with a large mint sprig.
Champagne Syrup
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Combine the rosé champagne and sugar in a saucepan over medium heat. Bring to a boil while whisking constantly until the sugar dissolves. Remove from heat and let cool to room temperature; the syrup will thicken slightly. Store refrigerated for a few weeks.
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I appreciate you so much!
P.S. let’s make some popcorn.