This cocktail, created by Arturo Sighinolfi, director of development and mixology at SWS Miami, takes the classic mojito and gives it a fall makeover.
4 mint sprigs, divided use
3/4 ounce simple syrup
3/4 ounce fresh lemon juice
1/2 ounce Campari
1 1/2 ounces Flor de Cana Rum or white rum
1 ounce Prosecco
Muddle 3 mint sprigs, syrup and lemon juice in a cocktail shaker. Add ice to fill, then pour in Campari and rum. Shake and pour. Top with Prosecco and garnish with remaining mint sprig.
From Arturo Sighinolfi/Campari