Mimosa Moments

Whatup guys!

While I will not be imbibing too much tonight (I have a pretty nasty headache), I figured I could still experiment with my new cocktail of the week.  Le boyfriend is the main taste-tester, and I had a sip of each version.  You know, for science ;)

Anyway, this week's amazing cocktail (seriously I'm a flippin genius) is a Mojito Mimosa.  That's right, you heard me.  Lime juice + mint + light rum + champagne???  Madness you say!  No, I respond!  Deliciousness!

Now for those of you who like Mojitos, you know that it's a mix of limes, mint, sugar, and rum.  I decided that, since I was planning on using a sweet champagne (I got Moscoto and an Extra Dry just for kicks) I'd cut the sugar all together and let the champagne add the sweetness.

The Supplies:

Mint (organic for you fancy pants), limes, a muddler, Bacardi, Extra Dry and Moscato

PS.. you need real limes.  None of this awkward lime juice from concentrate nonsense.  If you're questioning the validity of this statement, this cocktail is not for you.  Also, you can't get the premade mojito mixes because they already have cane sugar added.  I think the sweetness would be too cray.  But if that's your thing (or you're lazy- no judgment, we've all been there) I totes get it.

Also, we gotta have a moment about the muddler.  I suppose you could use a fork in a pinch, but a) you look like you know what you're doing with one (very schmancy), b) you can pretend to be a real bartender for like a millisecond, and c) you can get one for cheapcheapcheap.  Suriously.  I got this one for under 3 bucks.  Plus it's very therapeutic to mash shit up.  Very cathartic and satisfying.

Anyway, so here's the deets.

1)  Cut a lime in half and then cut each half into wedges.  I used about three mini-wedges.  Throw them wedges into a pretty sturdy glass like you mean business.  Like you're the Godfather of cocktails.  Then, rip up about 2-3 mint leaves (depending on your mint tolerance) and throw them in there too.

2) Fun part!  Muddle the shit out of those limes and mint leaves.  Don't be shy.  Ya gotta get them juices flowing from the limes.  There should be some lime juice all over.  Again, channel the Godfather.  Or Quentin Tarintino.  Like dis:

Those limes didn't stand a chance

3) Fill that cup up with ice.  Like at least half way.  My champagne and rum were both chilled but it's more mojito like, and it stops the mint leaves and lime wedges from floating around in your business.  I like pretty big chunks of both in my mojitos so it's very helpful to have the ice in there.

4) Pour in your rums over the ice.  I used about a shot and a half.  Then fill the rest up with your champagne.

Oh YES.

5) I personally like to add a little extra squeeze of lime juice in there.  Totally optional but highly recommended.

The Verdict:

The Moscoto was the winner here.  The extra dry was really just to try something new.  When my boyfriend tasted the extra dry he said it was borderline gin-dry (he hates gin and thinks it tastes like grass).  However, the Moscoto's sweetness added in what the sugar that I took out would have.  It's an interesting take on one of my favorite cocktails.  Perfect for spring and summer that's coming up!

Now if you'll excuse me, I'm off to take some more excedrin, lay down, and have a perfectly boring Friday evening with my baby and the cat.  

Comment below on your opinions of my cocktail.  Something you're interested in?  Any crazy combos you want me to try next week?  Let me know!

Happy Friday!

~K