In a highball or Collins glass, gently muddle the fresh mint leaves with simple syrup and lime juice to release the mint’s aroma and oils. Be careful not to tear the mint leaves too much to avoid bitterness.

Add the white rum and fill the glass halfway with crushed ice. Stir to combine and chill the mixture.

Slowly pour champagne over the drink to top off the glass, allowing the bubbles to blend with the other flavors.

Stir gently to incorporate the champagne without losing its fizz.

Garnish with a mint sprig and a lime wheel for an elegant and refreshing presentation.