- 2 fluid ounces of a Spanish-style light or gold rum
- 1 fluid ounce of fresh lime juice
- ½ fluid ounce (3 teaspoons) of demerara gum syrup or 3 teaspoons (12 grams) of demerara sugar
- Leaves from a sprig of mint (about 12)
Shake all of the ingredients with ice, just long enough for the mixture to be chilled and the leaves expressed via agitation, and pour (without straining) into a highball or collins. Top with ice to fill and sparkling water or soda water.
This drink was yet another favorite of Ernest Hemingway. I prefer the above method of shaking with ice to the typical muddling method, as I am never able to get the rum, lime, and sugar mixture cold enough nor mixed enough, otherwise.