Jayne Mansfield

Use 2:1 rich simple syrup for its listed portion.

Use these specified component styles: Light white rum (charcoal-filtered 1-4 years old).

Chill a champagne flute to prepare it for serving.

Create a garnish by replacing the leaves of a strawberry with a mint sprig tip.

Muddle the strawberries at the base of a shaker until they release their juices.

Add the light white rum, Giffard Fraise des Bois liqueur, and rich sugar syrup to the shaker. Shake vigorously with ice to chill and combine the ingredients.

Fine strain the mixture into the pre-chilled champagne flute.

Top with brut champagne or sparkling wine. For less foam, you may pour half of the sparkling wine into the glass before straining the mixture, eliminating the need for stirring.

Garnish the drink by placing the prepared strawberry on the rim of the glass.