By Tony Abou-Ganim, served at the Bellagio Hotel and Casino in Las Vegas

  • 1 1/2 ounces Bacardi O
  • 1 ounce simple syrup
  • 2 dashes orange bitters
  • 6-8 mint leaves
  • 1/4 navel orange, sliced
  • 1/2 lime, sliced
  • Soda water

In a mixing glass muddle simple syrup, orange bitters, mint leaves, fresh orange and lime together just enough to release the juice of the fruit and the essence of the mint. Fill glass with cracked ice. Add Bacardi O. Shake until well blended and pour into a 12-ounce goblet. Spritz with soda water. Garnish with a sprig of mint and serve with a straw.

Published on July 13, 2010
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Dylan Garret

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