Writer Ernest Hemingway was said to be especially fond of these bright, minty Cuban cocktails. Although the cocktail is commonly made with club soda, Hemingway preferred his with champagne.
6 fresh mint leaves
Juice of 1 lime
2 tsp light brown sugar
1-1/2 oz. white rum, such as 10 Cane
3 oz. champagne
Sprig of fresh mint, for garnish
Step 1: In a rocks glass, add the mint leaves, lime juice, and brown sugar. Muddle to release the mint oil.
Step 2: Add the rum and fill the glass 3/4 full with ice. Top off with the champagne. Garnish with the mint sprig.
Reprinted with permission from Maria C. Hunt's The Bubbly Bar (2009 Clarkson Potter).
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