Handful (5-6 cubes) of fresh mango
Handful of fresh basil leaves
1 1/2 oz. Cachaça
1/2 oz. cane sugar
1/2 oz. fresh lime juice
3 oz Freixenet Cordon Negro Brut Cava
In a shaker, muddle together the mango and basil, reserving one leaf. Add cachaça, cane sugar and lime juice. Cover and shake. Double strain into a Collins glass. Add Cordon Negro Cava, gently stir with a spoon and fill with ice. Garnish with a "slapped" basil leaf (place the leaf in the palm of your hand and slap to release its fragrant oils).
Developed by Dylan Regan and Natalie Dulaney, Jimmy's American Restaurant & Bar, Aspen.