This recipe comes from Martin Cate, owner of Smuggler’s Cove bar in San Francisco.
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.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.