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Nothing is better than a champagne type drink for those weekend brunches. This is a mojito style mimosa that is just lovely and makes a nice pairing with many brunch dishes. This recipe originally appeared on Foodie Crush and was adapted from Bobby Flay
Serves: 6 servings
- ¼ cup fresh mint leaves, plus more for garnish
- ¼ cup thai basil leaves
- 3 tablespoons super fine sugar
- 2 limes, cut into wedges
- 1 cup rum
- 1 bottle cold cava
- Put the mint, thai basil, sugar and lime wedges into a small glass and muddle, in batches if needed. Pour the rum into a pitcher and add the mint mixture and lots of ice. Top with the cava and pour into glasses filled with ice. Garnish with fresh mint or thai basil.