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[nverland]

Champagne Mojitos

Ingredients

3/4 cup sugar
3/4 cup water
1 1/2 cups packed mint leaves, plus 12 mint sprigs, for garnish
6 limes, cut into wedges
2 cups light rum
Cracked ice
3 cups Champagne or sparkling wine

In a small saucepan, combine the sugar and water and cook over high heat just until the sugar has dissolved. Let cool to room temperature.
In a large pitcher, combine the sugar syrup with the mint leaves and lime wedges and muddle well with a wooden spoon. Add the rum and stir well. Strain the drink into another pitcher.
Fill tall glasses with cracked ice and pour in the drink, filling them about two-thirds full. Top with Champagne, garnish with the mint sprigs and serve.

Make Ahead The mojitos can be prepared through Step 2. Refrigerate the mojitos in the pitcher overnight.


Caramel Nut Bars

1 cup butter
1/2 cup sugar
1 egg
1 tsp. vanilla
2 cups flour

1/2 cup butter
1/4 cup honey (you can also use corn syrup)
3/4 cup packed brown sugar
1/4 cup whipping cream
1 can salted mixed whole nuts (you can chop them a bit, when left whole they’re too hard to cut into squares without crushing the crust)

Preheat oven to 350F. Butter a 13” x 9” baking pan. Set aside. In large mixer bowl, beat 1 cup butter with granulated sugar until light and fluffy; beat in egg and vanilla. Stir in flour until well mixed; press evenly into prepared pan. Bake until edges are brown and center looks dry, about 15 minutes. Remove to wire rack while preparing topping. Maintain oven temperature. In heavy medium-sized saucepan over medium heat, heat 1/2 cup butter with honey (or corn syrup) until butter is melted. Stir in brown sugar; bring to a boil. Boil without stirring for exactly two minutes. Remove from heat. Stir in cream and nuts. Immediately spoon caramel nut mixture evenly over crust. Bake until caramel bubbles, about 10 minutes. Cool completely on wire rack. Cut in 2” x 2” bars. Store in tightly covered container at room temperature.