Drinks,  New Years

What Are You Doing New Year’s…New Year’s Eve?

December 29, 2011

When the bells all ring

And the horns all blow

And the couples we know

Are fondly kissing…..

Wonder what drink

You will be holding tight

When it’s exactly twelve o’clock that night?

Maybe I’m crazy (or giddy with bubbly) to suppose

Out of all the cocktails you’ll receive

Champagne Mojitos be the one you chose…

Rum, lime and mint, a Mojito is one of my favorite summertime refreshing cocktails.  Normally topped with sparkling, fizzy club soda, Champagne becomes the next best substitute!  I’d not recommend Dom Perignon, but a nice priced Champagne, Prosecco or sparkling wine would do just fine. 

May you all have good health, happines, love and joy in the New Year!  Cheers!

Champagne Mojitos

Makes a pitcher enough to serve 12

For the simple sugar:*

¾ cup sugar

¾ cup water

(* or use ½ cup agave syrup)

For the champagne cocktail:

1 ½ cups packed mint leaves, plus additional for garnish

6 limes, cut into wedges

2 cups light rum (or a flavored rum such as mango)

Cracked ice

3 cups Champagne or sparkling wine

To make the simple sugar:  in a small saucepan, combine the sugar and water and cook over high heat until the sugar has dissolved.  Cool to room temperature.  Can be made ahead and stored in the refrigerator.

To make the Champagne cocktail:  In a large pitcher combine the simple sugar or agave with the mint leaves and lime wedges, muddle well with a wooden spoon.  Add the rum and stir well.  Strain the drink into another pitcher.  The pitcher can be made ahead to this point and refrigerated overnight.  When ready to serve, fill tall champagne classes with cracked ice and pour in the drink, filling about 2/3 full.  Top with champagne, garnish with mint springs and serve.

Recipe adapted from Food and Wine; Lyrics adapted from Frank Loesser,  “What Are You Doing New Year’s Eve”

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.

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