A Sparkling Mojito Recipe that’s fresh and delicious starts here. Fresh squeezed lime, homemade mint simple syrup, and a touch of bitters make this cocktail amazing! Serve this up for summer entertaining and your guest will be thrilled!
It’s cocktail time! This refreshing sparkling mojito recipe is down right amazing! The inspiration for this came from the one we had over lunch at AG Kitchen during our trip to New York City back in June. While they use a very specific rum that gives their’s a wonderful flavor, I created this with regular rum and it’s still terrific. The combination of rum and Prosecco is so good and makes this drink an option for any celebration.
I think the trick to this cocktail is to start with a quality rum (always!), use FRESH lime juice, and mint simple syrup. You can muddle the mint and sugar in the glass if you want to, but the simple syrup is going to really infuse the flavor you need here. I also love to finish it off with a dash or two of bitters. It’s sort of like adding salt or pepper to a food recipe.
After perfecting my recipe over happy hour with the husband one day, I served it up for friends during this sunset supper party shoot. This drink is perfect for entertaining at home, and goes down so easily! It’s light and very refreshing.
If you are hosting a cocktail hour, these southwestern style pierogi appetizers would pair well with this drink, or maybe this black bean & chorizo flatbread.
Sparkling Mojito Recipe
- 1 1/2 ounces Rum
- 3/4 ounces mint simple syrup
- 1/2 lime, juiced
- 2-3 ounces Prosecco
- 2 dashes citrus bitters
Mint Simple Syrup
- 2 cups water
- 1 cup sugar
- 1/2 cup fresh mint leaves
For simple syrup, heat water and sugar together in a saucepan over medium high heat. Bring to a simmer, stirring until sugar dissolves. Remove from heat and add mint leaves; let cool completely. Remove leaves and pour syrup into a glass container for storage or serving. Refrigerate until ready to use.
For the sparkling mojito cocktail, combine rum, mint simple syrup, and lime juice in a glass over ice. Top with Prosecco and bitters and serve.
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