Adapted from a recipe by Matt Navarro, co-owner/ general manager at Cuatro, Chicago. At Cuatro, this drink is served in a glass rimmed with guava sugar.
|Ingredients:||2-½ ounces 10 Cane rum
2 ounces fresh guava juice
2 ounces fresh-pressed sugar cane juice
Laurent-Perrier Brut L-P Champagne
|Directions:||Fill a cocktail shaker two-thirds full of ice and add the rum, guava juice, and sugar cane juice. Shake for approximately 15 seconds, strain into a chilled cocktail glass, and top with the Champagne.|