Old Cuban

Credit: c. 2001, Audrey Saunders @ the Carlyle

• 2 oz El Dorado Super Premium 12yr Old Rum
• 1 oz fresh lime juice
• .75 oz J.M. Sirop De Canne
• 5 mint leaves
• 2 dashes Angostura bitters
• top with Gruet 'Methode Champenoise' Blanc de Blancs

Muddle mint & syrup gently in mixing tin; add other ingredients (besides sparkling wine). Add ice & shake; strain into flute glass. Top with sparkling wine and garnish with a mint sprig.