Top Tips Tuesday: Cocktail Of The Month… Prosecco Mojito
Our absolutely favourite time of the month has to be researching delicious looking (and tasting, of course!) cocktails. After you may have possibly slightly over indulged on those cocktails over the bank holiday weekend, whilst enjoying wedding planning, or spending time with family and friends, what better blog to wake up to than reading all about some more yummy cocktails?!
Introducing the lovely Prosecco Mojito… now who doesn’t love a Mojito? Mojito’s are a cocktail that no one can resist. Especially in summer! There is nothing better than sitting in the sun, topping up the tan than with a refreshing Mojito. There is just something about their refreshing minty goodness that is just so perfect for those long hot summer days, and what better time to have a Mojito? Your summer wedding!
However if a Mojito just doesn’t cut it for your wedding, or if you are one of those who just cant choose between prosecco and a Mojito. Why not glam things up by adding your favourite sparkling wine or champagne as part of your spectacular summer signature cocktail? Your guests will love the idea of a classic favourite with an added twist!
Making a real Mojito involves more than just mixing rum, sugar, mint and lime in a glass. It takes a little technique: You have to carefully muddle the fresh mint and lime to bring out their flavor. But don’t over-muddle; four or five seconds will do. Still, an excellent Mojito is easy to make once you get the hang of it.
So here is the recipe for you all to enjoy for yourselves, whether it be for your special wedding or to enjoy for your bridal/ stag weekend. We can be sure it will go down a treat!
Ingredients For 1 Drink
1 teaspoon Minted Simple Syrup
10 fresh mint leaves
1/2 lime cut into wedges
45ml white rum
1/2 cup Prosecco/ Champagne
For the Minted Sugar Syrup…
230g White sugar
20 mint leaves
For the Minted Sugar Syrup…
Bring 1 cup of water water to boil in a small sauce pan. Next, stir in the sugar to dissolve, and turn off heat. Add mint leaves and leave to steep for one hour or more (Why not read your favourite wedding magazine whilst waiting, or The Wedding Affair’s fabulous Beauty Bible?!). After leaving the mint to do its thing, finally strain out leaves and discard them. Pour the minted sugar syrup into a glass container. The syrup will keep up to two weeks refrigerated.
For The Drink…
In a high ball glass (fancy name for tall glass), pour in the Minted Sugar Syrup you have made in the previous step. Then add fresh mint leaves. Using a pestle, muddle mint leaves with the syrup.
Add a generous amount of crushed ice, the white rum (Bacardi is our favourite!). Then squeeze a little lime into the glass and add lime wedges. Add 1/2 cup Prosecco as a substitute for soda. And finally stir well to combine, garnish with added mint and lime wedges.
What we love about this mouth wateringly good cocktail is that it is easy to make for either a romantic intimate gathering, or a larger extravagant event. Simply just make as much of the minted sugar syrup as you need them combine all the ingredients together when serving. This will ensure that you and your guests will have a cool refreshing drink o hand at all times.
Why not really make it your own by adding different ingredients? Try other refreshing, summery variations, that really will wow your guests. How about; basil and lychee, passion fruit and ginger, or for a quintessentially summery flavour try blending in chunks of watermelon. All of these flavour variations would also go down a treat with your guests, especially topped up with champagne or prossecco for a tantalising twist.
Looking for inspirational drinks for you wedding day? Still not found your perfect bartender to cater for your wedding party? No need to worry, here at The Wedding Affair we have made that job just a little bit easier for you… take a look at our approved caterers and mobile bars. We can vouch for the fact that they make the most amazing cocktails, and all provide a fabulous service! Take a look at our approved suppliers here.