El Caribe Recipe
bacardi ocho rum, guava, lime, torresella prosecco, mint, angostura bitters
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Ingredients
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Cocktail Base
Top & Garnish
Method
Cocktail Base
Muddle & Mix
In a cocktail shaker, place 4 of the fresh mint leaves and the guava purée. Gently muddle once or twice to release the mint aroma into the guava (avoid over-muddling to prevent bitterness). Add Bacardi Ocho rum, fresh lime juice, simple syrup, and 2 dashes of Angostura bitters.
Shake
Add a handful of ice to the shaker, cap it, and shake vigorously for 10–12 seconds until well chilled (shaker should feel cold).
Prepare Glass
Fill a large coupe or a rocks glass with cracked ice (about 1 cup). If using a coupe, fill it with crushed ice or a single large ice cube as preferred.
Double-strain the shaken mixture over the prepared glass with cracked ice to remove mint bits and any guava pulp solids. Use a fine mesh strainer in addition to the shaker strainer for a cleaner pour.
Top & Garnish
Top with Prosecco
Gently top the strained cocktail with 3 oz of chilled Torresella Prosecco. Pour slowly to preserve carbonation and to create a delicate effervescence.
Finish & Aromatize
Lightly slap the remaining 2 mint leaves between your palms to release oils, then tuck them into the drink. Add the lime wheel to the rim or float it on top. Optionally garnish with a guava slice. For an extra aromatic touch, add one more light dash of Angostura bitters over the foam/Prosecco.
Serve immediately with a short stirring pick or straw so the guest can gently integrate the Prosecco with the base if desired.