This is one cocktail where it’s better to use sugar rather than sugar syrup – the sugar crystals lacerate the mint as you muddle and it releases a lot of flavour. It’s a refreshing drink – a light sour that has been lengthened with lots of soda. It’s traditional to make it in the glass that you are serving it in. It originates from Cuba and was a favourite drink of the writer Ernest Hemingway when he lived there in the 1940s.
Makes 1
Total Time
5 Minutes
Large sprig of mint
60ml of white rum
30ml of lime juice
2 tsp of white caster sugar
Top with soda water
Wedge of lime and fresh mint leaves to garnish
Step 1

Put 5-6 mint leaves in the bottom of a highball glass, and use the non-spoon end of a bar spoon to gently bruise (but not crush) the leaves. Pour over the rum, lime juice and sugar. Next, fill the glass with crushed ice and churn the mix with your spoon. Top with soda, add extra crushed ice to ensure a good pile is showing above the rim of the glass, then finally garnish with a wedge of lime and tuck the remainder of your mint leaves in among the ice.

Recipe courtesy of The Bompas & Parr Cocktail Book by Sam Bompas & Harry Parr, published by Pavilion Books. Image courtesy of Bompas & Parr.

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