Coco-Mojito Sparklers

The Texan’s parents are visiting us from, well, Texas, and we ended a lovely weekend with some Farmhouse front porch-drinkin’.  It was so hot (around 100 degrees), and so, after much serious debate, it was decided that we would revisit the Mojito Sparklers we made over Memorial Day.  With one minor tweak….instead of light rum, as the recipe calls for, the bartender got creative and used coconut rum.  Oh.  My.  Gosh.  Hands down, this is a better cocktail than the original (if you like coconut–if not, stick to the non-coco-mojito sparkler).  So, at the risk of being redundant, I am including the revised recipe:

In a highball or glass that will withstand the muddler, muddle together:

  • Approx. 5 fresh mint leaves (in this case, we used pineapple mint from le jardin)
  • 1 teaspoon golden brown sugar
  • 1/2 oz. simple syrup
  • 1/2 oz. Rose’s lime juice (or other lime juice)
  • Muddle that junk together.  Fill glass with ice, then add:
  • 2 oz. coconut-flavored rum
  • 2 oz. champagne, or other sparkling wine (we used Cava–delicious!)

Give it a good stir, garnish with mint (and a wee umbrella if you are awesome and just have them lying around), and put it in your face!