Prosecco cocktails do not get any fresher than this contemporary take on the classic Mojito. You’ll need to prepare the mint syrup at least an hour before you plan to serve these.
For the syrup:
230g white sugar
A generous handful of fresh mint
45ml white rum
½ fresh lime, plus a wedge to garnish
- First, make a simple mint syrup: put the water into a pan and bring to the boil.
- Add sugar to the boiling water and stir until dissolved.
- Take the pan off the heat, and add about 20 mint leaves.
- Allow to steep for at least an hour before straining into a glass container. This can be kept in the fridge for up to two weeks.
- Now you’re ready to make Prosecco Mojitos – pour a couple of dessertspoons of the syrup into a tall glass, add 10 mint leaves and muddle together in the bottle of the glass.
- Add a generous amount of crushed ice, followed by the rum.
- Squeeze in the juice of half a lime and top with Prosecco.
- Stir with a spoon or cocktail stirrer, garnish with a lime wedge and serve.