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The Italian Mojito

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Arturo Sighinolfi is the Director of Mixology and Spirits Education for Southern Wine and Spirits of Florida. From 1996 to 2003 he tended bar at the Hotel Astor in South Beach, during which time he was selected as Miami New Times Best Bartender of 1998. Part of Arturo's job is to create new cocktails for the Florida market. This latest concoction, the Mojito Italiano, highlights a delicious Campari twist on the classic, and makes a lot of sense for a city with no shortage of Cubans or Italian restaurants.

If you don't feel like making mojitos at home, Racks Italian Bistro & Market in Sunny Isles is currently shaking these up, and Campari will be doing likewise when it hosts a bunch of events at Art Basel this week.

Mojito Italiano

1/2 ounce Campari
1 1/2 ounces Flor de Cana Rum
3/4 ounce Fresh Lemon Juice
3/4 ounce Simple Syrup
1 ounce Prosecco
3 Mint Sprigs

Muddle mint, syrup and lemon juice.  Add Campari and rum, shake and pour.
Top with Prosecco and garnish with mint sprig.

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Join the New Times community and help support independent local journalism in Miami.