The mojito is one of the most popular summer drinks and with good reason; it is a very, very, very good drink. It’s crisp, cold and super refreshing, which is perfect for cooling off on a warm day. While it’s not scorching hot out yet, I made this Sparkling Grapefruit Mojito because grapefruits are in season and I’m currently obsessed. I’ve been drinking grapefruit juice, eating them, putting them into my cocktails, and even diffusing the essential oil.
Did you know that eating or smelling grapefruits can curb stress, anxiety and even depression?
I’m sure your weather in Palm Springs has been delightful, but here in New Jersey we’ve had more snow in March than the entire winter. I need all the help I can get until spring-like weather gets here, so grapefruits and prosecco for everyone! Prosecco is always in season, am I right?
Sparkling Grapefruit Mojito
serves 1
1 oz. white rum
1 oz. grapefruit juice
1/2 oz. lime juice
3/4 oz. simple syrup
Handful of mint, plus sprigs for garnish
Prosecco
To make a Sparkling Grapefruit Mojito, add mint, grapefruit juice, lime juice and simple syrup to a cocktail shaker. Lightly muddle — my words of wisdom when muddling are “bruise don’t abuse” — then add rum. Shake with a small piece of ice just to get the drink cold, then pour into your desired glassware. I suggest using a long glass, like this pilsner glass I used here, so that it’s able to accommodate ice plus the prosecco. Push the mint down to the bottom of the glass and then add crushed ice. Top with prosecco and garnish with a bouquet of mint and a slice of grapefruit.
You probably know by now that I’m going to love anything that’s light pink, and the color of this Sparkling Grapefruit Mojito is delightful! These darling gold glitter palm tree swizzle sticks by The Roc Shop are so cute and you can grab them in the PSS Shop here if you need cute garnishes for your spring/summer cocktails.
This Sparkling Grapefruit Mojito is still crisp and refreshing just like a classic mojito, but adding the grapefruit juice made it slightly more sweet and tart. The prosecco adds effervescence and drys it out a tad, which makes this cocktail highly drinkable. If you need a large format drink for a party you can strain out the mint and serve it in a pitcher or punch bowl as well. Whatever the case, I promise you that it will be a hit. I’ll take a whole pitcher just for me.
Cheers everyone and happy spring!
~xo,
Natalie
Author and Photography by Natalie Jacob
