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.
- 2-½ ounces 10 Cane rum
- 2 ounces fresh guava juice
- 2 ounces fresh-pressed sugar cane juice
- Laurent-Perrier Brut L-P Champagne
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.