Old Haitian

Ingredients

• 45 ml Rhum agricole
• 22.5 ml Lime Juice
• 15 ml Demerara Syrup
• 1 barspoon Dry Curaçao
• 3 dash Angostura Aromatic Bitters
• 60 ml Champagne

Method

1. Add the rhum, lime juice, syrup, curaçao, and bitters to a highball glass, reserving the Champagne.
2. Half-fill with crushed ice.
3. Swizzle by rotating a swizzle stick between your palms, or stir briskly with a barspoon, until chilled.
4. Add more crushed ice and gently pour in the Champagne.
5. Optional garnish: mint sprig.