Mojito Italiano

Photo by Anfisa Kameneva / Getty

Courtesy of Arturo Sighinolfi, SWS, Miami, FL

If you are seeking a new mojito experience (or just happen to be fresh out of club soda), try the Mojito Italiano, which gets its fizz from Prosecco. Created by Arturo Sighinolfi, Director of Development and Mixology at SWS Miami, appealing bitter Campari rounds out the drink’s sweet, sour and minty notes. Sighinolfi’s background gave him the inspiration for this Italian spin on a Cuban favorite. “I spent part of my youth in Italy and, with a strong Italian heritage in my background, became fascinated with the concept of the aperitivo and its role in Italian culture.” –Kelly Magyarics

  • ½ ounce Campari
  • 1 ½ ounces Flor de Cana Rum
  • ¾ ounce fresh lemon juice
  • ¾ ounce simple syrup
  • 1 ounce Prosecco
  • 3 mint sprigs

Muddle mint, simple syrup and lemon juice. Add Campari and rum, shake and pour. Top with Prosecco, and garnish with mint sprigs.

Published on July 8, 2010