Keep the remainder of your champagne fresh using the Rabbit Stainless Steel Wine/Champagne Sealer!
- 3/4 Cups hot water
- 3/4 Cups sugar
- 1 1/2 Cup mint leaves, packed
- 6 limes, cut into wedges
- 16 Ounces light Rum
- Cracked ice
- 24 Ounces Champagne or sparkling wine
Create a simple syrup by mixing equal parts hot water and sugar until sugar is dissolved. Let cool to room temperature.
In a large pitcher, combine the simple syrup with mint leaves and lime wedges. Muddle ingredients with the Rabbit Push Muddler. Add rum and stir well. Fill a high ball glass with cracked ice and pour in the mixture, filling it about two-thirds full.
Top with champagne, garnish with a lime wedge and serve.