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

  1. Muddle mint in shaker with lime juice.
  2. Add the simple syrup, aged rum, and bitters and shake with ice.
  3. Strain into glass. I used a Hawthorne strainer as well as a sieve to minimize the mint bits in the drink.
  4. Top with champagne.
  • XelaReko@lemmy.worldOP
    6·
    11 months ago

    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.

    • Troy@lemmy.ca
      1·
      11 months ago

      Imagine how hard it would be to order “just milk” at a bar haha. Much confusion 😅

      • XelaReko@lemmy.worldOP
        2·
        11 months ago

        “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”

    • XelaReko@lemmy.worldOP
      1·
      11 months ago

      It was surprisingly good considering it is just a mojito that you top with champagne. I think I am going to make it at other celebrations. It feels like it should be a classic cocktail, but it was first invented in 2001.

      If you like rum, this is a must try cocktail!