foodie fridays: cuban fizz cocktail with fresh mint

Buenos dias desde Miami!

Apparently, two years of Spanish in high school really paid off. My teachers would be so proud. High-five!

I am currently in Miami soaking up rays of sun, sipping mojitos, food blog conferencing, and trying to eat as many Cuban sandwiches as humanly possible. The last time I visited Miami, I was seventeen and way more proficient in Spanish. Or, at least I think I was? “Tengo un gato en mis pantalones.” Oh, that’s not right.

My family and I were on vacation. Why we thought a folksy , Midwestern family wouldn’t stick out in an exotic town like South Beach has me baffled. But! We went and rolled Griswold style sans wood car paneling, of course.

From what my self-centered teenage brain can remember, it was quite the adventure. We para-sailed, snorkeled in Key West, hung out with Gloria Estefan (okay, more like stared at her from a distance while she got ice cream), sipped Cuban coffee, and ate fresh fish.

Even though I have only been in Miami two days, it’s just like I remembered it. Only this time, yours truly is of the giggle juice legal sipping age. Since it’s the weekend, and when in Rome as they, I thought a Cuban inspired cocktail would the perfect way to start your happiest of hours. This fizzy cocktail has rum, fresh lime, and a touch of effervescence from the Prosecco. All that’s missing is the beach sans the sand, of course.

Salud, mi amigos!

Print Recipe

Cuban Fizz Cocktail with Fresh Mint

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients:

1/2 cup granulated sugar
1/2 cup water
Zest of one lime
Squeeze of lime juice
1/2 cup dark rum
dash of grenadine
Prosecco
Fresh mint (+more for garnish)
Lime rounds, garnish
Ice

Directions:

In a small saucepan, add sugar, water, and lime zest. Bring to simmer and stir until the sugar has dissolved. Turn off heat and set aside to cool.

In a cocktail shaker, muddle some fresh mint. Fill the cocktail shaker with ice. Pour rum, simple syrup, squeeze of lime, and grenadine. Shake and then pour into a glass filling only half way full. Pour the Prosecco into the glass filling the glass. Garnish with mint and lime rounds.

All images and text ©Lauren Grier for The Curious Plate