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Drinkies: Citrus Mint Champagne Cocktail

5/19/2017

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Citrus Mint Champagne CocktailCitrus Mint Champagne Cocktail
The Occasion: Brunch is a natural for any beverage made with sparkling wine.

Although I’ve gotta say, this cocktail worked reeeeeeeally well for a sunny afternoon patio sipping session one recent Saturday.

Why? Four reasons: 

A) It’s light and refreshing;

B) Bubbles are always fun;

C) Fresh mint will wake you right up; and

D) The gin gives you something to think about. 

What Goes With It? Sparkling conversation among good friends provides the best pairing. Other than that I’d say maybe a little fresh fruit – strawberries would be nice.
​The Verdict: I’m a big fan of this recipe. It goes down veeeeery easily, so do pace yourself. This would also be nice as a punch, especially if you’re serving a large group; the original recipe from Real Simple magazine shows how. Click on the photos to enlarge them and read the captions.
Printable Recipe- Citrus Mint Champagne Cocktail
File Size: 519 kb
File Type: pdf
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​Citrus Mint Champagne Cocktail
Recipe by Ilise Goldberg, Inspiration by Real Simple
Makes one cocktail

INGREDIENTS:
  • 1 ½ ounces Gin (such as Hendricks)
  • ½ ounce Freshly squeezed Lemon Juice
  • ¼ ounce Freshly squeezed Lime Juice
  • 1 ounce Mint Simple Syrup (see recipe below)
  • Champagne or Sparkling Wine
  • Mint leaves for garnish

DIRECTIONS:
  • Load a shaker with ice and add all liquid ingredients except champagne. Shake well. 
  • Strain the drink into a champagne flute or coupe.
  • Top with champagne, gently stir and garnish with sprig of mint. 

Mint Simple Syrup:

To make simple syrup combine one cup of water and a little less than half a cup of sugar. Coarsely chop a big bunch of mint (about 1 ½ to 2 cups). Heat sugar and water in a pan over medium heat until the sugar has dissolved and the liquid looks clear. Add mint and let simmer for about 5 minutes over low heat.  Remove from heat and let steep another 10-15 minutes. Pour and strain liquid into a heat resistant container and let cool. Refrigerate once cool – will last for several weeks. 
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