This recipe comes from Martin Cate, owner of Smuggler’s Cove bar in San Francisco.
2 tablespoons lime juice
2 tablespoons orgeat
1/4 cup orange liqueur such as Gran Gala or Grand Marnier
2 tablespoons Lemon Hart 151 rum or El Dorado 12 Year Old rum
1/4 cup Appleton Estate Extra 12 Year Old rum
2 cups blanc de blancs sparkling wine, preferably from California
1 firm lime, chilled
4 small sprigs mint
How to Make It
Pour lime juice, orgeat, orange liqueur, and rums into a glass measuring cup. Stir and chill at least 1 hour.
Divide rum mixture between 4 chilled Champagne flutes and top each with 1/2 cup sparkling wine. Cut 4 spirals of zest from lime (use a 1-hole bartender’s zester or a sharp knife) and put a spiral in each drink along with a mint sprig.