If you’re looking for a quick and easy cocktail to unleash your inner bartender, look no further than this seasonal AF cocktail. We’re tired of champagne and prosecco. Like, they’re delicious and make us feel fancy, but, honestly, I can’t drink that shit every weekend—gotta change it up.
To make that shit a little more interesting, we’re turning our leftover New Year’s Eve prosecco into a mojito. This delicious cocktail was created by Noel Nepomuceno, Head Bartender at the Dream Hotel’s Megu restaurant. We used Zonin Prosecco which, in addition to only being like $15, goes really nicely in this cocktail. Of course, if you can’t find Zonin, any prosecco will do.
Ingredients
- 2 oz Santory Toki Japanese Whiskey
- 1.5 oz ginger simple syrup—make regular simple syrup, but simmer the water/sugar mixture with 1 inch of peeled, fresh ginger. Strain before using.
- 1 oz lemon juice
- 3 strawberries
- 10 fresh mint leaves
- Zonin Prosecco
In a pint glass, add strawberries and mint leaves and muddle until leaves and berries are broken down. Add the whiskey, ginger syrup, lemon juice, and ice. Mix well, top with prosecco and serve.
