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This highball cocktail can trace its origins to a medicinal drink on the island of Cuba.
1 large bunch mint, leaves picked (about 50-60 leaves)
90ml fresh lime juice
10 heaped tsp caster sugar
300ml Bacardi Superior Rum
essential Waitrose Soda Water
1. In the bottom of a pitcher, muddle the mint, lime juice and caster sugar with some crushed ice. Pour over the rum, fill the pitcher with more crushed ice and top up with soda water.
2. Stir and serve with a sprig of mint in each glass.
This recipe was first published in September 2013.
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