Serve in a
Coupe glassGarnish:
Mint leaf
How to make:
Lightly MUDDLE mint in base of shaker (just to bruise). Add next four ingredients, SHAKE with ice and fine strain into chilled glass. TOP with champagne.
| 6 fresh | Mint leaves |
| 1 1⁄2 fl oz | Bacardi Ocho Anos |
| 3⁄4 fl oz | Freshly squeezed lime juice |
| 2⁄3 fl oz | Giffard Sugar Cane Syrup |
| 2 dash | Angostura or other aromatic bitters |
| 3⁄4 fl oz | Brut Champagne |
Comment:
A luxurious, minty Daiquiri topped with a splash of champagne.
About:
Created in 2004 by Audrey Saunders, New York, USA.
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