• 60 ml champagne
• 45 ml aged rhum
• 30 ml simple syrup
• 22.5 ml lime juice
• 2 dashes Angostura bitter
• 6 mint leaves

Recipe

1. Pour the aged rhum, the mint leaf, the Angostura bitter, the lime juice and the simple syrup into cocktail shaker
2. Shake with ice
3. Double strain into a chilled Coupe glass
4. Top with the champagne

Garnish

• Add 1 mint sprig on top