Ingredients

1 handful fresh mint leaves (about 1 large sprig) plus more for garnish
1 1/2 ounces aged rum
1/2 ounce freshly-squeezed lime juice (1 lime)
1 to 1 1/2 teaspoons superfine sugar or 1/2 ounce Simple Syrup, recipe follows
2 dashes bitters, (recommended: Angostura)
Ice cubes
1 1/2 to 2 ounces dry Champagne, Prosecco or other sparkling wine

Directions

Muddle the mint
leaves with the rum, lime juice, Simple Syrup, and bitters in a cocktail shaker. Add ice, cover, and shake
vigorously, or stir, until combined and chilled, about 30 seconds. (In general, the drink is ready when the
shaker mists up.) Pour the muddled liquid into a chilled champagne flute, holding back the ice, but letting
some of the mint leaves fall into the glass. Add enough Champagne to almost fill the glass to the top. Garnish
with a sprig of mint. Drink.

Ingredients

Simple Syrup:

Directions

1 cup
sugar
1 cup water

Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves.
(Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.

Yield: about 1 1/2 cups