Deb's Limoncello Champagne Cocktails with Mint: Sweet, Tangy & Sparkling

From Kahakai Kitchen:

I love Limoncello, Mojitos and the occasional Lemon Drop, so when I saw this recipe for Limoncello Champagne Cocktails with Mint in Bon Appétit, it seemed like a great combination of all three drinks and the perfect refreshing cocktail.

The recipe can be found in the May 2010 Bon Appétit magazine & online at Epicurious here.

Limoncello Champagne Cocktails with Mint

Bon Appétit, May 2010

(Makes 2 Servings)

1/4 cup fresh mint leaves
1/4 cup limoncello
2 tablespoons sugar plus additional for dipping Champagne flutes
Lemon peel strips from 1 lemon
4 teaspoons fresh lemon juice plus 1 lemon wedge
1 cup (about) chilled Champagne or sparkling wine

Place mint, limoncello, 2 tablespoons sugar, and lemon strips in blender; blend until mint is finely chopped (lemon peel will be coarsely chopped), 10 seconds. Strain into small cup; discard solids.

Run lemon wedge around rim of 2 Champagne flutes. Dip rims into sugar. Divide limoncello mixture and lemon juice between flutes. Top with Champagne.


Notes/Results: Refreshing, lightly sweet and a little tangy, this is a fun and sparkling cocktail to enjoy in the warmer weather. I used a teaspoon of agave in place of the sugar, prosecco for the sparkle, and some mint-flecked mojito glass rimming sugar I had sitting around the pantry to coat the rims of the flutes. This is a great little drink and I could easily see making up a big batch of the limoncello-mint mixture and lemon juice in a big pitcher, grabbing a couple of bottles of Champagne or sparkling wine, and serving it at a party. I will make this one again.