- 2 fluid ounces of a Spanish-style light rum
- 1 fluid ounce of fresh lime juice
- ⅓ fluid ounce (2 teaspoons) of demerara gum syrup or 2 teaspoons (8 grams) of demerara sugar
If using sugar rather than syrup, muddle with the lime juice until dissolved. Shake all of the ingredients with ice. Strain into a highball or collins glass with fresh cubed ice and top with sparkling water or soda water in an approximate 1∶1 ratio, or to taste. Garnish with a wedge of lime.