Required: Pestle and Mortar (if you do not have one use a bowl and a potato masher)
Put the granulated sugar, lime wedges and the mint leaves into the mortar. Mash these together really well with the Pestle.
Add 150 ml of the cold sugar syrup and the rum. Mix together and leave to sit for a few minutes if possible. Strain the liquid into a jug.
Add the champagne and then pour into champagne flutes.
Serve and enjoy!
Put the sugar and water into a small pot and bring to the boil slowly stirring frequently.
Once it comes to the boil turn off the heat and set aside to cool.
Store in a clean jar in the fridge until ready to use. This will keep for 2-3 weeks.
Sugar rim on glasses: run a slice of citrus fruit around the rim of the glass and dip into a bowl of Siucra Granulated Sugar.
Designed by Chef Ciara Fennessy