In a Muddle

A recent classic gets a bubbly overhaul

San Francisco is having a mojito moment.

But fret not: This current fervor around muddled mint and lime does not involve a rehashing of the overplayed turn-of-the-millennium stalwart.

Instead, the classic flavors are being upgraded with the addition of sparkling wine.

At Eve Lounge in SoMa, the New Cuban replaces the mojito's usual rum with lightly bitter Aperol for an inspired reconsideration of the Old Cuban, a Champagne mojito born at New York's Pegu Club.

The refreshing trio of mint, lime and sparkling wine is also featured on the new seasonal specials drink list at downtown's Rickhouse: The Ginger's Trois (named for the former bar that Rickhouse took over) replaces rum with gin and adds spiky ginger syrup.

And at the new restaurant Prospect, bar manager Brooke Arthur's The Whaler (click here to download the recipe) is made with mint, lime and sparkling wine, of course--plus dark rum and Marshall's Farm honey.

Those rare balmy nights in San Francisco suddenly became a whole lot cooler.

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