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Peppermint Mojito Frappe

2 oz white rum
 4 oz brut champagne
1/2 lime, cut into wedges
3 sprigs fresh mint
1 tbsp sugar

Muddle the sugar, mint, and lime with 2 or 3 ice cubes in a cocktail shaker until everything is well crushed. Add rum, cover, and shake. Strain the frothy mixture into a flute, making sure to get some of the crushed mint leaves in the cocktail. Top with champagne.

Submitted by Chef Daniel Orr of Guastavino's, New York, New York