This champagne mojito recipe uses cava and Thai basil for a refreshing twist. A bubbly rum cocktail perfect for parties. Make a pitcher in minutes!

Mojitos get a bubbly makeover with cava and a handful of Thai basil. The herbal kick from the basil pairs beautifully with the lime and rum, while the sparkling wine adds a festive touch. This easy cocktail is built for a crowd, muddle everything in a pitcher, top with cava, and you've got a party drink that's both refreshing and unexpected.

Why You’ll Love This Champagne Mojitos

Thai basil brings a subtle anise note that ordinary mojitos don't have.
Cava makes it lighter and more effervescent than a rum-and-soda version.
The whole batch comes together in one pitcher, so you're not stuck shaking drinks all night.

Key Ingredients for an Authentic Basil Mojito

Thai basil has a spicier, more licorice-like flavor than sweet basil. If you can't find it, regular basil works, but add a few extra leaves for a similar punch.
Cava is a Spanish sparkling wine that's dry and crisp, similar to Champagne but much more affordable. Prosecco or any dry sparkling wine will also work.
Superfine sugar dissolves faster than granulated, which matters in a cold drink. Use regular sugar if you don't mind a little grit, or muddle it with the mint first.

Kitchen Tools for This Rum Cocktail

Pitcher (at least 1.5 quarts) for mixing the batch
Muddler or the back of a wooden spoon to crush the herbs and sugar
Small glass or bowl for muddling in batches if your pitcher is narrow
Highball or Collins glasses for serving

Tips for Making the Best Cava Mojito

Muddle the mint, basil, sugar, and lime wedges gently. You want to release the oils without shredding the leaves into bitter bits. If your muddler won't fit in the pitcher, do it in a separate bowl and scrape the mixture in. Make sure the cava is well chilled before pouring, it keeps the drink cold without diluting the bubbles too quickly. Taste the mixture before adding the cava; if you prefer a sweeter cocktail, add a little more sugar.

Pro Tips for a Sparkling Mojito

Use light or silver rum for a cleaner flavor that won't overpower the herbs. Dark rum can work if you want a more molasses-forward drink, but it will change the color and taste significantly. For a less boozy version, reduce the rum to 3/4 cup and top with extra cava. And don't skip the ice, without it, the drink warms up fast and the bubbles fade.

Batch-Making Tips for a Party

This recipe scales easily. For a large gathering, multiply the ingredients by the number of batches you need. Keep the muddled mixture and rum in the fridge, and set out a bucket of ice. When guests arrive, pour the rum mixture over ice in the pitcher and top with cava. Stir gently to combine without losing too many bubbles.

Champagne Mojito Variations to Try

Swap the Thai basil for equal parts mint and cilantro for a fresher, almost savory twist. If you're out of cava, any dry sparkling wine, even champagne, works. For a non-alcoholic version, replace the rum with a tablespoon of lime juice and top with sparkling water. Want a fruitier drink? Add 1/4 cup muddled strawberries or raspberries along with the mint.

What to Serve with a Champagne Mojito

This cocktail shines alongside light appetizers. Try it with shrimp ceviche, grilled halloumi skewers, or a simple tomato-and-basil bruschetta. The herbal notes in the drink echo the basil in the bruschetta. For a party, set out a bowl of olives and some crusty bread with olive oil, the bubbles cut through the richness nicely.

How to Store Leftover Mojito Mix

This drink is best right after adding the cava, because the bubbles dissipate quickly. But you can prep the mint-basil-lime-sugar mixture up to a few hours ahead. Keep it covered in the fridge, then add the rum and ice just before guests arrive. Don't add the cava until you're ready to pour, or you'll lose the fizz.

Recipe

Champagne Mojitos

Pin recipe

Prep: 10 min
Total: 10 min
Servings: 6 servings
Cuisine: Cuban

Ingredients

Instructions

Put the mint, thai basil, sugar and lime wedges into a small glass and muddle, in batches if needed. Pour the rum into a pitcher and add the mint mixture and lots of ice. Top with the cava and pour into glasses filled with ice. Garnish with fresh mint or thai basil.
adapted from Bobby Flay