That recipe is pretty close to ours - we first had one when prepared for us by Pedro Bejarano (another great Regent bartender!). Here's the recipe:

6-8 mint leaves (muddled)
juice of 1 large lime
1/2 oz sugar syrup
1/2 oz apricot brandy
1 1/2 oz white rum
shake well with crushed ice
poor in tall glass with crushed ice
top with champagne

Yumm! Wish I had some mint leaves! I would make me one right now!

Cindy
TravelingTexasDuo.com

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