1 oz white rum
.5 oz simple syrup (see note)
.5 oz fresh-squeezed lime juice
2-3 sprigs fresh spearmint
3-4 oz sparkling wine (A dry Spanish cava works well. Segura Viudas is an excellent affordable option. Please don’t use Cooks or another rock-bottom cheap brand)
Fresh or frozen strawberries, blueberries, or raspberries. Fruit can be left whole, but if the strawberries are large, slice them.
Note: To make simple syrup, heat equal parts sugar and water until the sugar melts. Allow to cool. Keep refrigerated and use within 1-2 weeks. Don’t buy bottled simple syrup—make it yourself.
Reserve one mint sprig for garnish. In a cocktail shaker, muddle the first four ingredients. Shake with ice and strain into achampagne flute or tall, skinny Collins glassfilled with a mixture of crushed ice and whole berries. Top with 3-4 oz sparkling wine and garnish with mint.
To make these in a batch:
Mix about 8 drinks at a time.
Get 8 glasses ready to go, filled with crushed ice and berries. Then mix:
8 oz rum
4 oz simple syrup
4 oz fresh-squeezed lime juice
A big handful of fresh spearmint
Muddle well in cocktail shaker, then shake over ice and strain about 3 oz into each glass. Top each with 3-4 oz sparkling wine and garnish with mint.
Update: Since this drink appeared in Sunset magazine, everybody wants to know where to get the glass! I couldn’t remember where I’d bought mine, but an intrepid reader/drinker/shopper figured it out. Here they are at Crate & Barrel.