“A holiday twist on mojito's by chef John Besh. I am guessing at the serving size here”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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