• 6 mint leaves plus extra sprigs to decorate
  • 1/2 lime cut into wedges
  • 2 tsp sugar simple syrup (I used Monin)
  • 3 raspberries
  • 30 ml | 1oz white rum
  • for a stronger cocktail, double the rum
  • 1 tbsp cherry brandy or Chambord
  • tonic water to top up or use soda water


  1. Muddle the mint leaves, lime wedges, raspberries and sugar syrup in a highball glass – try to extract as much juice and flavour as possible.
  2. Add plenty of ice – crushed preferably. Pour the rum and cherry brandy over the ice and stir well.
  3. Top up with tonic water, decorate with a mint sprig and serve.

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