Hidden Gem Recipe
bumbu rum, santa margherita prosecco, simple syrup, lime juice, fresh mint
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Ingredients
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Cocktail
Method
Cocktail
- 1
- 2
Muddle mint
Place 8 fresh mint leaves in a shaker. Add 0.5 oz simple syrup and 0.75 oz fresh lime juice. Gently muddle the mint just enough to release the aromatic oils — avoid shredding the leaves, about 6–8 light presses.
- 3
Build and shake
Add 2 oz Bumbu Rum to the shaker. Fill the shaker with ice (about 3/4 full) and shake vigorously for 8–10 seconds until well chilled and slightly diluted.
- 4
Strain over ice
Discard the ice (or water) from the chilled serving glass. Fill the glass with crushed ice (about 1 cup). Double-strain the shaken mixture over the crushed ice using a fine mesh strainer to catch mint bits and ensure a smooth drink.
- 5
Top with Prosecco
Slowly top the cocktail with 3 oz Santa Margherita Prosecco. Pour gently over the back of a spoon or down the side of the glass to preserve carbonation and create a light foamy top.
- 6
Garnish and finish
Gently slap a fresh mint sprig between your palms to activate the aroma and place it on top of the drink. Add a lime wheel or wedge to the rim. Serve with a short cocktail straw if desired.
- 7
Notes
Adjust simple syrup to taste if you prefer a sweeter or drier cocktail. For a slightly more herbal profile, swap half the mint for basil leaves and follow the same process.
