Ingredients:
Muddled mint and lime
1 oz Zacappa rum
1 oz white rum
1 oz Demerara syrup
2 dash Angostura bitter
Absinthe rinse
Topped with champagne

Method:
Muddle mint, lime, and Demerara syrup in a mixer glass. Pour ingredients, shake and double strain in an absinthe rinsed glass. Top with champagne and garnish with a mint leaf.

Created by mixologist Brice Mastroluca for Bagatelle (1 Little West 12th St., NYC)