Cuba Libre Pitcher

Cuba Libre Pitcher

This recipe can be scaled up or down as needed but, for best results, make this in smaller batches and serve it soon after adding the cola and sparkling wine—this drink shines when fresh and bubbly.

Ingredients:
8 oz white rum or Havana Club Cuban Smoky
2 oz fresh lime juice
2 oz mint syrup (see below)
12 oz cola
4 oz sparkling wine
4 mint sprigs for garnish
Directions:
Add rum, lime juice and syrup to a carafe and stir. Add ice and cola, and stir again. Add sparkling wine to carafe. Gently stir. Serve in wine glasses garnished with large sprigs of fresh mint.
Makes 4 to 5 cocktails

Mint Syrup
Gently heat 1 cup (250 mL) water and 1 cup (250 mL) granulated sugar in a small saucepan, stirring until the sugar is dissolved. Add 1 cup (250 mL) lightly-packed, well-washed mint sprigs. Turn off the heat. Allow to cool and infuse for 1 hour. Strain out solids. Mint Syrup will keep well, stored in a resealable container in the fridge for up to 2 weeks.
Makes 1 ½ cups (375 mL) mint syrup

Variations
For a smokier version, use Havana Club Cuban Smoky and swap in lemon instead of lime. Or try Mount Gay Eclipse Rum, an aged rum from Barbados that has ripe banana and pineapple notes, for a slightly more tropical flavour profile.