Delish Champagne Mojito Recipe

This Delish Champagne Mojito Recipe is what happens when your mojito puts on a little black dress and decides it’s brunch now. It’s crisp, minty, and obnoxiously bubbly in the best way—like a vacation for your mouth without the sunburn or the tragic beach hat. You muddle mint, lime, and sugar (or simple syrup if you’re the “I don’t like grit in my drink” type), add white rum, then top with brut Champagne or any dry sparkling wine. Stir, sip, and pretend your patio is a rooftop bar. Quick cheat-sheet for one glass: muddle 6–8 mint leaves with 1 teaspoon sugar and 1–2 lime wedges, add 1 ounce white rum, ice, and top with 3–4 ounces very cold dry bubbly. Stir gently. Garnish with a mint sprig so it looks like you did something.

I served this at family “brunch” (read: chaos at 11:37 a.m.). My husband tried to open the Champagne “the cool way,” which apparently means shooting the cork across the room like a warning shot and scaring the dog. The kids stole the mint leaves to make “leaf confetti,” and when I turned around, someone was dunking a graham cracker into my drink “to see what happens.” What happened? I drank it anyway. Because parenting is improvisation with extra bubbles.

Time-Saving Hacks

– Make mint simple syrup: equal parts sugar and water, heat till dissolved, toss in a handful of mint, steep 15 minutes, strain. Now you’re the bar.
– No muddler? Use the handle of a wooden spoon. Or a potato masher if you like chaos.
– Pre-chill everything (rum, syrup, glasses). Cold stuff means less melted ice and fewer watery regrets.
– Buy crushed ice. Is it extra? Yes. Is it worth avoiding the blender? Also yes.
– Pitcher hack: mix rum + mint syrup + lime juice in a pitcher. Add ice and bubbly only when guests show up or when you finally text “I’ve started without you.”

Serving Ideas

– With brunch: avocado toast, prosciutto-wrapped melon, and that one friend who “doesn’t really drink” but suspiciously needs a refill.
– With spicy snacks: chips + jalapeño guac or shrimp tacos—mint and bubbles are fire extinguishers with sparkle.
– With a backyard hang: a cheese board that’s 70% crackers because you forgot cheese. Still counts.
– Serve with wine if the kids drove you nuts. Kidding. Mostly.

What to Serve It With

– Fresh fruit salad with lime zest and a sprinkle of flaky salt.
– Grilled chicken skewers or chimichurri shrimp—clean, bright flavors love mint and bubbles.
– Ceviche, if you want to feel like you have a boat.
– Popcorn with chili-lime seasoning for low-effort, high-approval snacking.

✔Tips & Mistakes

– Use brut (dry) bubbly. Sweet on sweet will taste like lime soda—the wrong kind.
– Don’t pulverize the mint; bruised is cute, shredded is bitter salad.
– Stir, don’t shake. Shaking Champagne equals sticky confetti shower. Ask my ceiling.
– Add bubbly last and gently. We’re going for fizz, not foam mustache.
– Cheap-ish is fine. Save the fancy Champagne for quiet moments you will never have. Use cava or prosecco.
– Keep the lime fresh. Bottled juice works in emergencies, but fresh tastes like you tried.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Leftover bubbly: stopper it and stash it cold. It’ll keep its pep till tomorrow-ish.
– Leftover base (rum + mint syrup + lime): airtight jar, 3–4 days in the fridge. Add bubbly when serving.
– Mint syrup lives happily in the fridge for two weeks; freeze in cubes if you’re that person.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– No alcohol: use NA sparkling wine or club soda and extra mint syrup. Still festive, zero regrets.
– Tropical twist: add 1–2 ounces pineapple juice per glass. It slaps with mint.
– Herby detour: basil or cilantro instead of mint—controversial, delicious.
– Rum swap: try gin for a garden-party vibe or tequila blanco for “it’s Saturday somewhere.”
– Sweeteners: agave, honey, or demerara syrup for caramel notes.
– Frozen version: blend lime juice, mint syrup, rum, and ice; top with a splash of bubbly so it still sparkles.

Delish Champagne Mojito Recipe

Bubbly, minty, and citrusy—this Champagne Mojito layers fresh mint, rum, and lime with a crisp pour of chilled brut for an effortless celebration in a glass.

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 1

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 10 leaves fresh mint plus extra sprig for garnish
• ▢ 2 wedge lime for muddling
• ▢ 1 fl oz fresh lime juice
• ▢ 0.75 fl oz simple syrup (1:1 sugar to water) adjust to taste
• ▢ 1.5 fl oz white rum preferably light rum
• ▢ 3 fl oz chilled brut Champagne or dry sparkling wine
• ▢ 1 fl oz club soda optional, for extra fizz
• ▢ 0.75 cup crushed ice

Instructions

Preparation Steps

• Chill a highball or flute glass in the freezer for a few minutes.
• In the chilled glass, gently muddle the mint leaves with the lime wedges and simple syrup until aromatic—avoid shredding the leaves.
• Add the lime juice and rum, then fill the glass three-quarters with crushed ice and stir to combine and chill.
• Top with chilled Champagne and a splash of club soda. Give a brief, gentle stir to integrate without knocking out the bubbles.
• Garnish with a fresh mint sprig and a lime wheel or extra wedge. Serve immediately.

Notes

For a slightly drier cocktail, reduce the simple syrup to 0.5 fl oz. If you prefer a sweeter sip, use a demi-sec sparkling wine. Always use very cold bubbly for the best effervescence.