Mojito Mimosas

Tuesday, September 3, 2013

Yesterday Tyler and I made a Labor Day brunch inspired by Bobby Flay that included Cuban torrejas with cinnamon maple syrup & cream, a homemade Spanish chorizo tortilla, and these amazing mojito mimosas.

They may have well been my favorite part of the meal.  These are perfect for a hot day and are probably best served at a later brunch, as they are a bit higher in alcohol content than traditional mimosas.  Salud!

Mojito Mimosas
adapted from Bobby Flay
Serves 2

  • 1/4 cup fresh mint leaves
  • Juice from 1 lime
  • 1 Tbsp sugar
  • 2 oz white rum
  • Champagne or Sparkling wine


Muddle mint, sugar, and lime in a cocktail shaker.  Add rum and shake with ice.  Strain into champagne glasses and top with champagne or sparkling wine.  Garnish with mint sprigs.

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