Guest Post: Champagne Mojitos

Today we have a guest post by my college roommate, Lavina. Lavina hails from Miami, and she introduced me to mojitos.  I'm not sure where I had my first mojito, probably at 33 in Boston, but my most memorable one was at Nikki Beach in Marbella.  Lavina and I had spent the semester studying abroad in London and after we finished in May, we decided to beach hop through Spain and Greece for 2 weeks. Marbella was our 2nd stop. Also a memorable experience on this trip: I believe it was at the Malaga airport in Spain where I first realized I was totally in love with getting my passport stamped.  I can still clearly remember the excitement I felt going through the customs line and proudly smiling at what was probably the 5th stamp in my then shiny and new passport. 


To celebrate Hom Nom's first year anniversary, Lavina prepared delicious Champagne Mojitos. Welcome, Lavina! 

{Mojito's in Marbella}

When Jyoti told me about her gourmet brunch affair for Hom Nom's first anniversary I was ecstatic.  I love it when Jyoti cooks - after all we are "married" on Facebook.  As she already had her menu set, I decided that instead of showing up with just another bottle of wine, I would make drinks and a dessert since it was in the day and a celebration!  The star of the alcoholic drinks that day were the Champagne Mojitos.  

While doing research at work, I got distracted by a recipe on FoodandWine.com.  I should probably make more recipes from here instead of Vegetarian only sites since I work here, so let's start with a drink!  I know Jyoti loves mojitos and so do I (hello Miami!). And what girl doesn't love champagne.  So, why not mix 2 of our favorites in celebration (though I am pretty sure this will be one of our new summer staple drinks at our apartment parties)!  

Mint freshly peeled from the stems as I watched the Royal Wedding on DVR.

Champagne Mojito, recipe adapted from Food & Wine

Serves 12


Ingredients

• 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

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.*

*We skipped the ice because it was already chilled between that and the champagne - no watering down for us!

Note: I decided to make this recipe ahead of time (through step 2, refrigerated overnight) as I had the perfect jug to take this all over and I knew Mai's kitchen would be busy with all they yummy brunch goodies - otherwise I would have just prepared it on the spot at Mai's. It's up to you!

{A big glass of one very tasty champagne mojito}

We also added an extra bottle of champagne when half the pitcher made was already finished.  It tasted great both ways - but be prepared for a killer buzz if you add that extra bottle!


Thanks for letting me do a post Jyoti.  Happy Summer!!