Credit: c. 2001, Audrey Saunders @ the Carlyle
- 2 oz El Dorado Super Premium 12yr Old Rum
- 1 oz fresh lime juice
- .75 oz J.M. Sirop De Canne
- 5 mint leaves
- 2 dashes Angostura bitters
- top with Gruet 'Methode Champenoise' Blanc de Blancs
Muddle mint & syrup gently in mixing tin; add other ingredients (besides sparkling wine). Add ice & shake; strain into flute glass. Top with sparkling wine and garnish with a mint sprig.