Serves 4 - 6
Fall is all about the leaves turning, the fires in the fireplace and lots of weddings. What goes with all of these things is some good champagne or sparkling wine. I love it cold and bubbling (splurge for the Drappier Champagne) but also mixed with other flavors. I often serve it in a champagne flute with a big scoop of grapefruit or lemon sorbet right in the glass. It’s refreshing and super tasty. Last week, I read that Chef Bobby Flay made it into a mojito (my fav!) and I had to try it. I love the results! Use Elvi’s Adar Brut or the Bartenura Brut Prosecco in this recipe. Both are reasonably prices and terrific on their own or in these two sparkling cocktails.
1/4 cup loosely packed fresh mint leaves, plus more for garnish
1 lime, cut into wedges
1 cup rum
1 bottle very cold Prosecco, Cava or Champagne
Put the mint, sugar and lime wedges into a small pitcher and muddle them together (which means really mash them to get the mint flavors combined with the others and allow the mint leaves to release their flavor). Stir in the rum. Strain into chilled champagne glasses and top off with the champagne. Super delicious!