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GETAWAY

INGREDIENTS

1 OZ
BACARDI SUPERIOR RUM
0.5 OZ
ST-GERMAIN LIQUEUR
2 OZ
PROSECCO
8-10
FRESH MINT LEAVES
1 TSP
SUPER FINE SUGAR
0.5 OZ
YUZU JUICE
0.5 OZ
SIMPLE SYRUP

GARNISH

Large Flagged Mint Leaf

GLASS

10.75 oz

METHOD

Add mint and super fine sugar to a mixing glass. Muddle well to achieve a paste consistency. Add all ingredients except the prosecco. Fill with ice and shake vigorously and methodically for 6 seconds. Double strain into a rocks glass with ice. Float 2 oz of prosecco. Then wedge the large mint leaf between the ice and rim of glass.