- 3-4 fresh mint leaves
- 1 1/2 ounces bourbon
- 3 ounces of Cavicchioli Malvasia Sparkling White 1928 Champagne or Moscato, very well chilled
- In a champagne flute, add the mint leaves (twisting them as you add to release their flavor and aroma)
- Add the bourbon
- Muddle with the end of a spoon or muddler
- Top with the chilled Cavicchioli or Champagne and enjoy.
If you can't find Cavicchioli, try a sparkling Moscato as a substitute.
Source: The Kitchn
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