Serve in aCoupe glass
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|
A luxurious, minty Daiquiri topped with a splash of champagne.
Created in 2004 by Audrey Saunders, New York, USA.
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