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Champagne Mojitos


3⁄4 cup maple sugar

3⁄4 cup water

11⁄2 cups packed mint leaves + 12 mint sprigs

6 limes, cut in wedges

5 Star anise

2 cups light rum

3 cups champagne or sparkling wine

Cracked ice


In a small saucepan, combine the sugar and water and cook over high heat just until the sugar has dissolved. Let cool to room temperature. In a large pitcher, combine the sugar syrup with the mint leaves and lime wedges, and muddle well with a wooden spoon. Add the rum and stir well. Strain drink into another pitcher. Fil glasses with cracked ice and pour drink, filling about two-thirds full. Top with champagne, garnish with mint sprigs, star anise, and serve.


The mojitos can be prepared through and refrigerated in the pitcher overnight.


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