Recipes Buena Vista Be the first to rate & review! A creation of Chicama restaurant in Manhattan, the Buena Vista gets flavor boosts from both spiced rum and lemon-flavored rum. Frosting the rim of the glass with green sugar is optional but does make things more festive. Cocktail Party Recipes By Pete Wells Pete Wells Award-winning food writer Pete Wells has been the restaurant critic for The New York Times since 2012. As the publication’s first critic to bestow starred reviews to restaurants from all five boroughs of New York, he garnered attention for reviewing hitherto overlooked genres such as taco trucks and pizza-by-the-slice joints. Wells is equally known for his buzz-worthy critiques of high-profile eateries Per Se, Daniel, Guy’s American Kitchen and Bar, and Peter Luger, for which he received a James Beard Journalism Award. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 1 Ingredients Sprigs of mint 1/2 lime cut into pieces 1 teaspoon sugar 1 1/2 tablespoons Captain Morgan Spiced Rum 1 1/2 tablespoons Peachtree Schnapps 1/4 cup Bacardi Limón Directions In the bottom of a shaker, muddle a few sprigs of mint with 1/2 lime cut into pieces and 1 teaspoon sugar. Add 1 1/2 tablespoons Captain Morgan Spiced Rum and 1 1/2 tablespoons Peachtree Schnapps. Fill the shaker with ice and add 1/4 cup Bacardi Limón. Shake vigorously and strain into a martini glass rimmed with crystalline green sugar. Garnish with a mint sprig and a lime slice. Rate it Print