To many people, the Cuban Highball (Mojito) represents the perfect rum cocktail. The origins of the drink can be traced back to Cuba and the 16th-century Cuban cocktail El Draque, named for Sir Francis Drake. Appropriately, almost all of the ingredients in the Mojito are indigenous to Cuba. Rum, lime, mint and sugar (derived from cane juice) are mixed with soda water to create a refreshing classic cocktail. The Mojito is traditionally served over ice in a highball glass and often associated with summer. This is similar to our previous version (Frozen Mojito), however, we spiked this bad boy with some extra booze and a hint of tobacco ( you think I would leave tobacco out?) 

How to make a Cuban Highball

Shake first the 4 ingredients listed with ice and strain into ice filled glass. Top with sparkling wine

7 fresh mint leaves

1 1/2 fl oz Rum (preferably 8 yr old Bacardi)

2/3 fl oz Lime Juice

1/3 fl oz Giffard sugar cane syrup

2 2/3 fl oz Prosecco Sparkling Wine

1 Cuban

Kaizen Ingredients: Stearic Acid, Beef Tallow, Aqua, Goats Milk, Potassium Hydroxide,  Kokum Butter, Shea Butter, Castor Oil, Cocoa Butter, Sodium Hydroxide, Glycerin, Manteca, Aloe Juice, Avocado Oil, Hemp Seed Oil, Apricot Kernal Seed Oil, Lanolin, Agave, Slippery Elm, Sodium Lactate, Xanthan Gum, Silk Amino Acid, Tussah Silk, Marshmallow Root