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Champagne Mojito

Even if you don’t give a hoot about health, you and your friends will still enjoy this delicious drink. This is my “go to” cocktail for parties. It’s a summer classic with an exotic and healthy twist!

1 oz white rum

.5 oz simple syrup (see note)

.5 oz fresh-squeezed lime juice

2-3 sprigs fresh spearmint

3-4 oz sparkling wine (A dry Spanish cava works well. Segura Viudas is an excellent affordable option. Please don’t use Cooks or another rock-bottom cheap brand)

Fresh or frozen strawberries, blueberries, or raspberries. Fruit can be left whole, but if the strawberries are large, slice them.

Crushed ice

Note: To make simple syrup, heat equal parts sugar and water until the sugar melts. Allow to cool. Keep refrigerated and use within 1-2 weeks. Don’t buy bottled simple syrup—make it yourself.

Reserve one mint sprig for garnish. In a cocktail shaker, muddle the first four ingredients. Shake with ice and strain into achampagne flute or tall, skinny Collins glassfilled with a mixture of crushed ice and whole berries. Top with 3-4 oz sparkling wine and garnish with mint.

To make these in a batch:

Mix about 8 drinks at a time.

Get 8 glasses ready to go, filled with crushed ice and berries. Then mix:

8 oz rum

4 oz simple syrup

4 oz fresh-squeezed lime juice

A big handful of fresh spearmint

Muddle well in cocktail shaker, then shake over ice and strain about 3 oz into each glass. Top each with 3-4 oz sparkling wine and garnish with mint.

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