Natasha David has served a wide variety of spritzes at her Lower East Side bar, Nitecap, since it opened in 2014. Some she delivered in the fashion of a standard cocktail — that is, chilled but iceless. Despite its name, that is the case with this bright and sparkling take on the classic daiquiri. Fragrant crème de menthe and the light flavor of the muddled cucumber give the drink an additional garden freshness.
- Serves: 1 person
- Cucumber slice
- 1 ½ounces white rum, preferably Plantation 3 Stars
- ¾ounce fresh lime juice
- ½ounce simple syrup
- 1teaspoon crème de menthe, preferably Giffard Menthe Pastille
- 1ounce dry sparkling wine such as prosecco or cava
- Lime twist, for garnish
Step 1Gently muddle cucumber at bottom of a cocktail shaker. Add rum, lime juice, simple syrup and crème de menthe, and fill three-quarters full with ice. Shake until chilled, about 15 seconds. Strain into a coupe glass. Top with sparkling wine and garnish with lime twist.