INGREDIENTS
- 6 to 8 fresh mint leaves
- 2 1/2 ounces of champagne syrup
- 1 ounces freshly squeezed lime juice
- 1 ounce white rum
- 2 ounces rosé champange
- 1 lime, cut into wedges
1 cup rosé champagne
1 1/4 cups sugar
In the bottom of a glass, add 1 ounce of the syrup and the mint leaves. Muddle with a muddler or use the clean bottom of something blunt, like a screwdriver! Add ice to the glass, some lime wedges or slices, and pour rum, remaining syrup, lime juice and champagne over top. Mix with a long spoon or knife and serve with an additional big sprig of mint.
champagne syrup
Combine the champagne and sugar in a saucepan over medium heat. Bring to a boil while whisking constantly until the sugar dissolves. Turn off the heat and let the mixture cool to room temperature, it will thicken slightly. You can store this in the fridge for a few weeks!
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