On a hot summer day, Prosecco Mojitos are the most refreshing cocktail. I served them at a recent party and one pitcher disappeared in about ten minutes.
I love a classic mojito—mint, lime juice, rum and sugar—because it’s bright and effervescent. Prosecco, a dry Italian sparkling wine with notes of apple, white peach and honeysuckle, is equally thirst-quenching. Together they make a lively blend: Cuba and Italy in a glass, with the bubbles lifting the mint and lime across your palate.
The first time I made this I expected the women to sip it while the men drank their beers. Instead, after tasting it most of the men abandoned their cans and the pitcher was empty before I knew it.
This recipe uses a mint simple syrup, which yields about 1 1/3 cups; the recipe below calls for 3/4 cup of that syrup, so you’ll have some left over. I suggest buying a 750 ml bottle of rum, two bottles of Prosecco and two cans of limeade—chances are you’ll be asked to make another batch. Also, don’t serve this drink over ice; frozen lime pieces keep the cocktail chilled without diluting it and add a bright pop of flavor.
This is a surprisingly potent cocktail despite its light, fizzy taste, so please drink responsibly. Salute.
More Cocktail Recipes
- Refreshing Watermelon Moscato
- Apple Ginger Martini
- Raspberry Sangria
For smoked simple syrup and smoked cocktails, check out my other site, GirlsCanGrill.com.
Prosecco Mojito
15
15
30
6
Ingredients
- 8 limes
- 1 cup water
- 1 cup sugar
- 1 bunch mint leaves
- 2 cups rum
- 12 oz can frozen limeade concentrate
- water (to reconstitute the concentrate)
- 1 bottle Prosecco sparkling wine
Instructions
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Freeze limes: Cut the limes into 8 wedges each and arrange them in a single layer on a baking sheet. Freeze until solid; these frozen wedges will chill the drink without diluting it.
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Make mint syrup: In a small saucepan combine 1 cup water and 1 cup sugar. Heat over medium-high for about 5 minutes until the sugar dissolves. Remove from heat, add a generous handful of mint leaves (about 30), and steep for 15 minutes. Strain out the mint and chill the syrup. This yields roughly 1 1/3 cups; you’ll use 3/4 cup for the pitcher and save the rest for later.
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Mix the base: In a large pitcher combine the rum and the frozen limeade concentrate. Fill the empty limeade can with water and add it to the pitcher to reconstitute the concentrate. Stir in 3/4 cup of the chilled mint simple syrup (reserve the remainder for another batch).
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Finish and serve: When ready to serve, place a couple of frozen lime wedges in each glass and add the remaining frozen limes to the pitcher. Top the mixture with Prosecco, gently stir to combine, and pour into glasses. Garnish with a mint sprig.
Nutrition
Carbohydrates: 34g
Protein: 1g
Fat: 0.2g
Sugar: 26g
Vitamin C: 28mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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