1 2⁄3 oz Cuban rum, Havana Club Reserva
6 wdg Lime (Halved)
12 lf Mint
2 bsp Sugar (Brown/Demerara)
Instructions

Muddle lime wedges and brown sugar in the bottom of a highball glass. Add mint leaves and gently crush with muddler. Half fill the highball glass with crushed ice and add rum. Stir ingredients together ensuring lime wedges and mint leaves blend evenly throughout mixture. Top with crushed ice and repeat stirring process.

Notes

As you stir ingredients together the melt water replaces what the soda would have added.

History

My personal preference adapted from traditional recipe.

Cocktail summary
Posted by Camo86 on 12/20/2014
Created by
C.Anderson, Scotland
Year
2010
Is an
altered recipe
Curator
Not yet rated
Average
Not yet rated
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Gruff and Rumble — Rum, Orange liqueur, Branca Menta, Bitters, Lime juice
  • Port of Call — Dark rum, Fernet Branca, Chicory bitters, Lime juice, Simple syrup
  • Cul de Sac — Rum, Tequila, Fernet Branca, Elderflower liqueur, Sugar cube, Grapefruit peel
  • Queen's Park Swizzle — Demerara Rum, Bitters, Lime juice, Simple syrup, Mint
  • Samson Swizzle — Jamaican rum, Barbados Rum, Lime juice, Sparkling water, Passion fruit syrup, Cinnamon syrup, Mint
  • Tidbit — Light rum, Genepy, Falernum, Absinthe, Lime juice
  • Davy Jones' Locker — Rum, Fernet Branca, Grapefruit juice, Cinnamon syrup, Lime juice
  • Cider Smash — Dominican Rum, Fernet Branca, Apple cider, Lemon juice, Agave syrup, Rosemary
  • Brado — AƱejo rum, Cynar, Tea, Lemon juice, Mint syrup
  • The Black Cross — Rye, Rum, Genepy, Braulio, Bitters
Comments