Old Cuban

Audrey Saunders called it "a Mojito in a little black dress," and that is exactly right. Aged rum, lime, mint, sugar and Angostura bitters are shaken, strained and topped with Champagne, so you get the Mojito's freshness with more depth and a lot more polish. It debuted in 2001 and had its big moment at Bemelmans Bar in New York's Carlyle Hotel, and it now sits on the International Bartenders Association's official list. Order it when you want a celebration drink that is not just a glass of fizz, and drink it fast while the bubbles are lively.