Rosé Champagne Mojito with Champagne Syrup
Who said it’s the men who must do all the romancing for Valentine’s Day? I don’t. Steffen already has 4 major birthdays plus Norwegian Mother’s Day to shop for during this time. One of those birthdays happens to be mine, so why add the pressure to insist he remembers to bring home flowers and impress me on Valentine’s Day? I like to use this day as an excuse to do something nice for him instead.
However, roses and chocolates aren’t exactly on the top of Steffen’s wish list. That’s where this delicious cocktail comes in: Rosé Champagne Mojito with Champagne Syrup. I had been looking up ideas on fun Valentine themed drinks when I discovered this recipe on HowSweetEats.com/. I decided to give it a try and share with you my review.
What To Buy
To be totally honest, I cheated a little. The recipe calls for rosé champagne, and instead I bought “Crémant De Limoux Brut Rosé”. When roaming the wine section of the grocery store here, I noticed it was half the price for the Crémant than it was for the cheapest bottle of rosé champagne.
I did a little googling, and read that this wine was bubbly and not too sweet, close enough to champagne. Because I am trying out this recipe for the first time I thought it would be best to save a little money in the event that I fail.
First I made the champagne syrup, which was incredibly easy. Take 1 cup of the rosé champagne and 1 ¼ cup of sugar, combine in a sauce pan, and bring to a boil until all the sugar has dissolved.
I love that if you don’t use up all of your syrup it can remain refrigerated for some weeks. I definitely think I’ll make a bigger batch of this in the future to use for different recipes. The syrup has a lovely champagne flavor, and is very, very sweet.
Bring Out Your Inner Mixologist
Once your syrup has cooled to room temperature, it’s time to mix some drinks! Here is the exact ingredients to make one drink as Jessica wrote on her blog:
- 6 to 8 fresh mint leaves
- 2 1/2 ounces of champagne syrup
- 1 ounce freshly squeezed lime juice
- 1 ounce white rum
- 2 ounces rosé champagne
- 1 lime, cut into wedges
Muddle 1 ounce of syrup together with the mint leaves. The rest I did in a cocktail shaker because I think they are fun to use. I added ice, lime juice, rum, and remaining syrup to the shaker. Shook it up and poured the mixture into the glass with the mint, topped with champagne and gave it a little stir. Time to enjoy!
As I was mixing and sampling the drinks I discovered one small change I would make. Full disclosure, this could be because I didn’t specifically use champagne; but I would use 1 ½ to 2 ounces of the syrup instead of the recommended 2 ½. As I mentioned earlier, the syrup is definitely sweet. When I used the full amount recommended, my mojitos were a little bit too sweet. With the second round I used less, and it was a lot more to my liking. But hey! That’s just me, play with the recipe and see what you like best.
I also think any sparkling rosé wine that isn’t overly sweet could work; some of us need to be ballers on a budget after all. If the wine isn’t bubbly it won’t give you that fizzy refreshing mojito flavor.
I can easily say this is a drink Steffen and I will be making again and again in the Spring and Summer. I love a good cocktail, and the fact that this one has a pink hue makes it even better. Drink responsibly! This cocktail is stronger then expected, and easy to sip on. Be sure to check out more recipes of mine here.
If you try any of the recipes I share with you or want to see more, comment and let me know.
Until next time