Instructions
Add lime quarters to the bottom of a highball followed by mint leaves and sugar.
With a muddler, bruise to squeeze juices from lime and release the essence of the mint, but don’t over muddle.
Top ¾ of the glass with ice. Add rum and top with Prosecco. Stir gently to mix well.
Top with more ice as needed and garnish with mint.
Serve with a paper or metal straw.
