• Chef Marshall

Mint to Be (Bartender)

1 oz. Aged Rum

1 oz. Raspberry Rose Shrub

.25 oz Lime Juice

2 oz. Prosecco

5 Mint Leaves


Combine Mint, Juice & Shrub, in the large portion of a shaker & lightly muddle. Add Rum, ice & shake. Double strain into a Collins glass over ice & fill with Prosecco. Garnish with a smacked mint leaf.

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