In a shaker, combine twelve ounces of crushed ice with three quarters of an ounce of fresh lime juice, one half of an ounce of Pierre Ferrand orange curaçao, one quarter of an ounce of orgeat, one quarter of an ounce of rich demrara simple syrup, and two ounces of aged pot still rum. Shake until the metal is cold to the touch and condensation begins to form. Strain the mixture into a chilled coupe and top with any dry, sparkling white wine. Garnish with a twist of lime and a single mint leaf.
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