I love mojitos ~ mint, limejuice, rum, sugar ~ this Cuban drink is so bright and effervescent.
Equally thirst-quenching is Prosecco ~ a dry sparkling Italian white wine with a hint of apple, white peach and honeysuckle.
This cocktail fusion is Cuba and Italy in a glass. The bubbles in the Prosecco leave the lively flavors of mint and lime bouncing off your tongue.
When I first made this, I assumed the ladies at the party would sip on it as the men drank their traditional six-packs of microbrews. But once the men tasted their wives’ drinks, they left the beer behind and the pitcher was gone in no time.
When making this cocktail, you’ll make a mint simple syrup, which yields 1 1/3 cups. The recipe below calls for 3/4 cup of the syrup. I recommend you buy a 750 ml bottle of rum, two bottles of Prosecco, and two cans of limeade, because you’ll be asked to make another batch. I promise.
Also, this drink is not served on the rocks. You don’t want to water it down. Instead, freeze limes. They’ll keep the drink cool and enhance the flavors.
This is a pretty potent drink; although you’d never know by tasting it, so as always, drink responsibly. Salute.
- 8 limes
- 1 cup water
- 1 cup sugar
- 1 bunch mint leaves
- 2 cups rum
- 1 12-oz. can frozen limeade concentrate
- 1 bottle Prosecco sparkling wine
Cut limes into 8 pieces each and spread in a single layer on a baking sheet. Place in the freezer.
In a small pot, combine 1 cup water with 1 cup sugar. Heat over medium-high heat for about 5 minutes. Add a generous amount of mint (about 30 leaves) and steep for 15 minutes.
Strain the liquid to remove the mint and chill.
In a large pitcher, combine the rum and limeade concentrate. Fill the limeade can with water and add that to the mix. Stir in 3/4 cup of the mint simple syrup. (save the rest for the next pitcher)
When ready to serve, place a couple frozen limes in each glass. Then place the rest in the pitcher. Add the Prosecco. Pour and serve with a sprig of mint.