This is a really tasty (and easy) variation on the Daiquiri. It has the basics – rum, lime juice, and sugar (simple syrup in this case) – but it adds six fresh mint leaves in the shaker for flavor (YUM!) and a splash of Champagne to top it off in the glass. Fresh mint leaves are hard to find around here at this time of year, but I bought a bunch of mint leaves in the Wegmans produce department, and the flavor is great; the one-leaf garnish was mighty wilted, though.

Difford’s Guide called this the “Old Cuban,” I guess because it called for Bacardi 8-year rum, and he wasn’t as charmed by “Old Puerto Rican.” (Busted, Simon Difford – Bacardi has had nothing to do with Cuba since 1959 – but I digress.) I used Autentico Nativo 15-year, so I guess I’ll call this the “Old Panamanian.” 

Details:

6 fresh mint leaves

1.5 oz aged rum (classy! but the color matters)

3/4 oz freshly squeezed lime juice

1/2 oz simple syrup (better yet, sugar cane syrup)

2 dashes Angostura or other aromatic bitters

3/4 oz (or so!) Brut Champagne

Shake the first five ingredients with ice and fine-strain into a chilled glass. Top with Champagne, garnish with another mint leaf.

Timing is everything. Nancy decided to open a split of Roederer she had in the house, so I stole an ounce for this. I think any fine bubbly would do.

Just testifyin’ – it goes down a little toooooo easily.