Napa Valley Mojito

[Photograph: Robyn Lee]

If you're hosting brunch and you want to serve something a little more creative than the standard mimosa, consider this tart and fresh variation on the mojito. Rather than using club soda to get fizzy, this drink employs a little sparkling wine, plus a handful of muddled grapes to add a fruity complexity.

There's no need to pull out the fancy Champagne; Prosecco, Cava, or an affordable domestic sparkler will do just fine. (For a few budget bubbly recommendations, see these two guides.)

If you're appearance-conscious, consider using green grapes for muddling and red grapes for a garnish. Otherwise, you may have to explain why the mojitos you're serving are purple.

Recipe adapted from 101 Mojitos by Kim Haasarud.

Napa Valley Mojito

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About This Recipe

Yield:makes 1 cocktail
Active time:3 minutes
Total time:3 minutes
Special equipment:muddler


  • 10 mint leaves, plus 2 extra for garnish
  • 6 halved seedless grapes (red or green), plus 3 more for garnish
  • 1 ounces freshly squeezed lime juice
  • 1 ounce simple syrup
  • 1 1/2 ounces white rum
  • 1 1/2 ounces sparkling wine


  1. 1

    In a mixing glass, muddle the mint leaves with 6 halved grapes, lime juice, and simple syrup. Add the rum and stir.

  2. 2

    Pour into a wine glass, add crushed ice and top off with sparkling wine. Stir gently from the bottom up. Garnish with remaining grapes and mint.


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