1 large sprig spearmint, or other mint of your preference.75 oz simple syrupHalf a spent lime hull (the part of the lime left over after squeezing)1 oz of lime juice (no less, no more)2 oz white rum (Jeffrey suggests Matusalem Platino or Bacardi Silver, but go with your favorite)
3 oz sparkling mineral water
Gently muddle your mint and simple syrup in a mixing glass. Add your lime hull, lime juice, rum and sparkling water. Top with crushed ice and mix until combined. Enjoy!
Jeffrey Morganthaler, via customer J.B.
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This recipe was most recently featured in
Boston Organics Newsletter No. 28 of 2011.