The Old Cuban

• 6 mint leaves, plus the tip of a mint sprig for garnish
• 3/4 ounce (1 1/2 tablespoons) lime juice
• 1 ounce (2 tablespoons) simple syrup, see note
• 1 1/2 ounces (3 tablespoons) amber rum
• 1 or 2 dashes Angostura bitters
• 2 ounces Champagne
• 1 lime slice

1. Gently bruise the mint with lime juice in a shaker using a muddler or wooden spoon.
2. Add syrup, rum, bitters and a big handful of ice, and shake until well chilled.
3. Strain into a coupe or cocktail glass and add Champagne.
4. With a knife, slit the lime slice halfway through and pierce it with the mint sprig.
5. Perch it on the rim of the glass.

mint, lime juice, simple syrup, amber, bitters, champagne, lime slice

Taken from cooking.nytimes.com/recipes/1012913 (may not work)