1 1⁄2 oz Rum, Barbancourt (or Bacardi 8 yr)
3⁄4 oz Lime juice
6 lf Mint
1 oz Champagne (float)
Instructions

Lightly muddle mint, lime, simple. Add rum, bitters and ice. Shake. Double strain into cocktail glass. Float champagne.

Notes

As made by Eastern Standard, Boston, MA

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Audrey Saunders, New York, NY
Year
2000
Is of
unknown authenticity
Reference

Gary Regan, The Joy of Mixology

Curator
Not yet rated
Average
4.5 stars
(22 ratings)
YieldsDrink
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From other users
  • Added .5 oz bacardi light rum. Used Havana 7 for 1.5oz. Used japanese barley infused simple syrup stored in honey jar for SS. Added mint for garnish. — ★★★★★
  • Really nice. I used 1/2 oz rich simple syrup. — ★★★★
  • champagne cocktail
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Comments

I prefer this ratios: 2oz silver light rum, 3/4 lime,  1/4 rich simple. Shaken with mint and top with 3/4 oz  dry champagne and 1 dash ango.

1oz simple seems too much as well as the recipe in punchdrink calling for 2oz champagne.

I really think the drink is interesting if it remains dry.