Home Bar Basics with Dave Stolte
half a lime, cut into four chunks
2 oz light rum
3/4 oz simple syrup
10 spearmint leaves
1 oz tonic water or sparkling mineral water
Add first three ingredients to a chilled shaker or mixing glass.
Muddle well to express all lime juice and rind oils.
Add the mint and muddle again lightly to release the mint’s aromatics.
Add an ice cube and let it steep in a cool place for a few minutes.
Fill a Collins glass about two-thirds of the way up with cracked ice.
Gently strain the infused rum over the cracked ice – don’t shake too much.
Top with soda water.
Stir lightly to blend and garnish with a mint sprig that’s been lightly slapped against the rim of the glass to release its aromatic oils.