Mojito Royale
White rum, lime, sugar and mint, shaken and topped with champagne instead of soda. The Mojito dressed for a wedding — drier, finer-bubbled and better than the original with a cheap cava.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Add the mint leaves and simple syrup to a shaker and press gently.
Add the rum and lime juice, fill with ice and shake for 10 seconds.
Double strain over fresh ice in a collins glass or large wine glass.
Top with chilled champagne, stir once gently and garnish with a slapped mint sprig.
A thoughtful finish
- A dry sparkling wine; a sweet one plus the syrup is cloying.
- Double strain so the mint stays out of the bubbles.
- Pull the syrup back if the wine is off-dry.
Common mistakes
- Muddling in the glass and topping with wine, which leaves mint shreds in the fizz.
- A sweet sparkling wine.
- Shaking the champagne.
A few good questions.
What does a Mojito Royale taste like?
A Mojito with champagne's dry, fine fizz instead of soda — brighter, drier and a little stronger.
Which sparkling wine?
A dry cava or crémant; champagne if you are celebrating.
Is it stronger than a Mojito?
Yes; the wine adds about 12% where soda adds nothing.
Why 'Royale'?
The French bar word for a drink topped with champagne, as in Kir Royale.
Variations
- Mojito — Rum, lime, sugar, mint and soda.
- Old Cuban — Rum, lime, mint, bitters and champagne.
- Kir Royale — Crème de cassis and champagne.
- French 75 — Gin, lemon, sugar and champagne.
Where it comes from
c. 2000s · United States / Europe
‘Royale’ is the French bar suffix for a drink topped with champagne — Kir Royale, Mojito Royale — and the Mojito Royale came with the Mojito’s 2000s boom, when every bar had mint and a bottle of something sparkling: the Mojito’s rum, lime, sugar and mint, shaken and strained over ice, with champagne or cava in place of soda water. The wine’s acidity and dryness suit the lime, and the finer bubbles make a more elegant drink than the soda version; it is also stronger. A dry cava or crémant is the sensible choice. Shaking and double straining, rather than muddling in the glass, keeps the mint out of the bubbles.
Sources
- Difford's Guide, Mojito Royale, 2010 (reference)
- Liquor.com, Mojito Royale, 2019 (reference)
- Simon Difford, Diffordsguide Cocktails, 2012 (book)
Strength. About 1.4 US standard drinks at an estimated 15% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
A keeper?
Save this drink for your next cocktail hour.
Saved in this browser.The next great drink
might already be on your shelf.
Choose your bottles and mixers. Discover what you can make.