Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Ingredients

　　2 tablespoons (1 ounce) cachaca

　　6 fresh mint leaves

　　8 to 10 ice cubes

　　2 tablespoons (1 ounce) apple juice

　　1 tablespoon (1/2 ounce) freshly squeezed lime juice

　　1 tablespoon (1/2 ounce) simple syrup

　　6 tablespoons (3 ounces) Champagne or any sparkling wine

　　1 apple slice

　　In cocktail shaker, stir together cachaca and mint. Using wooden muddler or spoon, pound and press just until mint is bruised. Add ice, apple juice, lime juice, and simple syrup, and shake vigorously for 25 seconds. Strain into Champagne glass. Top with Champagne. Place apple slice in drink and serve immediately.