This was a lovely cocktail that I made for my wife, a lover of rum. It was a pretty good way to use up some less than stellar champagne that was left over from New Year’s.
- 10 mint leaves, muddled (plus more for garnish)
- ¾ oz fresh lime juice
- 1 oz simple syrup
- 2 oz aged rum
- 2 dashes Angostura bitters
- 2 oz champagne
Directions
- Muddle mint in shaker with lime juice.
- Add the simple syrup, aged rum, and bitters and shake with ice.
- Strain into glass. I used a Hawthorne strainer as well as a sieve to minimize the mint bits in the drink.
- Top with champagne.
I wish I took pictures of the other cocktails that I made this weekend. We had six people over and we all did some sort of Cocktail science and wrote down the recipes that we liked. I will eventually workshop them into actual drinks that can appeal to more than just the one person that made it.
One of their favorite drinks was a bourbon milk punch that used my chai spiced simple syrup. Everyone was calling it “just milk” because a milk punch looks like you have put ice in a glass of milk and nothing else. The taste is spectacular though.
Imagine how hard it would be to order “just milk” at a bar haha. Much confusion 😅
“What’s that cocktail you have?”
“Oh, Just Milk.”
“That’s not a cocktail”
“Yeah it is like 1/3 bourbon.”
“…You must have had a weird childhood”