Gently muddle mint leaves in the lime juice, rum and sugar syrup. Fill the glass with cubed (or crushed) ice and pour over Dabinett Apple Cider.
Stir to mix and garnish with a mint sprig
50ml Brugal Anejo Rum
25ml Fresh Lime Juice
8-10 Mint Leaves
15ml Sugar Syrup
125ml Sheppy’s Dabinett Apple Cider
Posted by: Daniel Twigg