Old Cuban Recipe

Chill glass

Place a champagne coupe or flute in the freezer or fill with ice water to chill while you prepare the cocktail.

In a cocktail shaker, add the fresh mint leaves, fresh lime juice (0.75 oz) and simple syrup (0.5 oz). Gently muddle the mint just enough to release the aromatic oils — 4–6 gentle presses. Avoid over-muddling to keep the mint from becoming bitter.

Add Zafra Black Strap Rum (2 oz) to the shaker with the muddled mint, lime and syrup. Add 2 dashes of Angostura bitters.

Fill the shaker with ice (enough to chill rapidly), secure the lid and shake vigorously for about 10–12 seconds until well chilled.

Discard ice/water from the chilled coupe or flute. Double-strain the shaken mixture into the chilled glass using a Hawthorne strainer and a fine-mesh (conical) strainer to keep mint bits out of the drink.

Top gently with chilled Prosecco (about 2 oz). Stir once gently with a bar spoon to integrate foam and bubbles without flattening the Prosecco.

Garnish with a fresh mint sprig (clap the mint between your palms once to release aroma first) and optionally a lime wheel on the rim.

Serve immediately while effervescent. Advise the guest to sip and enjoy the balance of dark rum, bright lime, mint and sparkling Prosecco.