The Old Cuban cocktail uses a mojito base which is then topped off with champagne. Hemingway spent a lot of time in both Cuba and Spain, which is showed off in this version of the classic. We use Txacolí wine, a petillant white wine from the Basque region of Spain. It is less bubbly than champagne, but does just fine in the Old Cuban.

1 oz. Bacardi 8 rum
½ oz. lime juice (about half a lime)
Dash of Angostura bitters
1 T organic cane sugar
4-5 sprigs of mint
1 bottle Txacolí wine

Pour the rum, lime juice, dash of bitters, and cane sugar into a cocktail shaker.
Roughly tear up the mint and add as well. Add ice, cover, and shake well.
Pour the rum mixture into two martini glasses and then top each off with the Txacolí.
Drink with caution!