Beverage Director Nathan Berumen provides a twist on the classic Mojito with raspberry simple syrup and a topping of procescco.
Ingredients:
1 ½ oz Bacardi Light rum
¾ oz Lime juice
¾ oz Raspberry simple syrup
6 Mint leaves
1oz Prosecco
Method:
Place mint in the bottom of a cocktail shaker and use a cocktail muddler to press it until it becomes aromatic. Add the rum, lime juice, simple syrup, and a handful of ice to the cocktail shaker. Shake it vigorously until the ingredients are completely combined and chilled. Strain the contents of the cocktail shaker over a glass filled with ice and top your glass with prosecco.
