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