Napa Valley Mojito Recipe

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.

Recipe Facts



Active: 3 mins
Total: 3 mins
Serves: 1 serving

Rate & Comment


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

  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.

Special equipment