Many associate the Cuban Highball (Mojito) with perfection in the realm of rum cocktails; its origin story reaching back to 16th-century Cuba and the concoction formerly known as El Draque, after the storied Sir Francis Drake. Each of its componentsrum, lime, mint and the sugar extracted from cane juiceare native to the Caribbean nation, and when mixed with this bubbly elixir, the result is an entirely reviving and classic cocktail. Serve over ice in a highball glass and typically consumed in summer, our version (Frozen Mojito) takes a strong lead with added libations and a subtle hint of tobacco.

How to make a Cuban Highball

Shake first the 4 ingredients listed with ice and strain into ice filled glass. Top with sparkling wine

7 fresh mint leaves

1 1/2 fl oz Rum (preferably 8 yr old Bacardi)

2/3 fl oz Lime Juice

1/3 fl oz Giffard sugar cane syrup

2 2/3 fl oz Prosecco Sparkling Wine

Kaizen 2e Ingredients: Stearic Acid, Beef Tallow, Aqua, Shea Butter, Goats Milk, Potassium Hydroxide, Kokum Butter, Manteca, Castor Oil, Beer, Sodium Hydroxide, Glycerin, Avocado Oil, Apricot Kernal Seed Oil, Emu Oil, Lanolin, Sorbitol, Jojoba Oil, Parfum, Aloe Leaf Juice, Sodium Lactate, Xanthan Gum, Agave Leaf Extract, Hyaluronic Acid, Silk Amino Acid, Colloidal Oatmeal, Yogurt, Tussah Silk, Slippery Elm, Marshmallow Root extract.