Mint Condition Recipe
white rum, primo apertivo, elderflower, pomegranate, citrus, mint, bubbles
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Ingredients
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Base & Liqueurs
Citrus & Sweetener
Herbs & Aromatics
Bubbles & Finish
Method
Prep
- 1
- 2
If using pomegranate arils for garnish, pick a teaspoon and chill separately.
Muddle & Shake
- 3
Muddle mint
Place 6 fresh mint leaves in a cocktail shaker. Add the fresh lime and lemon juices and the pomegranate syrup. Gently muddle the mint just enough to bruise the leaves and release the oils — avoid shredding them to prevent bitterness.
- 4
Add spirits & sweeteners
Add the white rum (1.5 oz), Primo Aperitivo (0.75 oz), and elderflower liqueur (0.5 oz) to the shaker. Add a generous scoop of ice (about 3/4 cup).
- 5
Shake
Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is well chilled, about a frosty sheen.
Strain & Build
- 6
Fine strain
Discard the ice from the chilled glass if used for chilling. Double-strain the shaken mixture into the chilled coupe or a highball filled with fresh ice, using a Hawthorne strainer and a fine mesh strainer to remove mint bits.
- 7
Top with bubbles
Gently top the drink with 2 oz chilled dry sparkling wine (or champagne). Pour slowly to preserve carbonation and create a light effervescence that lifts the aromatics.
Garnish & Finish
- 8
Place the remaining 2 mint leaves between your palms and clap them once to release aroma, then use as a garnish tucked into the glass along the rim. Add a small spoonful (about 1 tsp) of pomegranate arils to float on top if desired.
- 9