Italian Mojito
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Credit: Bar 888, InterContinental Hotel, San Francisco
The National Culinary Review, May 2012
Ingredients
10-15 mint leaves
2 oz. Jacopo Poli Miele grappa
1 oz. fresh lime
1 oz. simple syrup (1:1)
Club soda or prosecco
Instructions
Method: Muddle mint leaves in cocktail shaker. Add grappa, lime and simple syrup. Add ice; shake vigorously. Pour into glass; top with club soda or prosecco. Garnish as desired.
Tags
Beverage, The National Culinary Review
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