Sep 21, 2011

Recipe for: Raspberry Champagne Mojito

FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 2-3 minutes to make 2 drinks
2 drinks at a time

Anyone that knows Jared and I, know that we both love to drink. Maybe more so me than him :) For being a petite person, I can definitely drink my fair share. Jared usually sticks with his beers, which I normally do too, but every now and again I do like a girly drink. This drink in particular, I think, is very girly. A good friend of ours, Rachel, sent me this link for a Raspberry Champagne Mojito. What’s not to love about this recipe? So, she came over and brought the rum, while I had all the other ingredients. The only thing we didn’t included was the raspberry liquor, which the original recipe called for. We just didn’t think it was worth the money so we omitted it. Either way, this drink was super strong and very refreshing. The raspberries and lemon were a classic pairing. The rum and champagne in this drink was a deadly combination. After drinking a few of these pretty pink drinks, the liquor definitely snuck up on me, so be aware!

1/2 lemon, cut into four pieces
3 teaspoons sugar
6-8 mint leaves
6 raspberries
3 ounces white rum

1. Combine lemon, sugar and mint. In a cocktail shaker, add the lemon, sugar and mint. Muddle the ingredients until the sugar is dissolved and the lemon has released its juices.

I recently purchased my muddler at Sur La Table for $14.99. If you don’t have one, I did use the back end of my ice cream scooper. Worked like a charm until the metal finish started peeling off…yikes.

2. Add raspberries. Add the raspberries to the mix and crush them gently.

3. Add vodka and ice. Afterwards, add the vodka and a handful or two of ice. Cover the cocktail shaker with the lid and shake it like a polaroid picture until everything is nicely combined and cold.

4. Pour into glasses and add champagne. Pour the raspberry mojito mixture into two pretty cocktail glasses. Top with champagne, as much as you’d like. I did 2 parts mojito to 1 part champagne. Add some ice into both glasses to keep it chilled and serve immediately. You can even garnish with more raspberries.

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