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Chicken Burrito Salad
Pasta with Spinach Pesto
Southern Style Succotash with Sweet Corn Sauce
Curried Pumpkin Soup
Easy Weeknight Seafood Paella
Smeoky Bacon, Chiv & Shallot Butter
Chocolate Cherry & Banana Overnight Oats
Protein Waffles
Spiral Ham with Red Wine & Citrus Glaze
Mini Blueberry Chocolate Tart
Crispy Peeps
Queen’s Park Swizzle

12 to 14 mint leaves 1 ounce fresh lime juice 1 ounce Demerara simple syrup Crushed ice 2 ounces Caribbean rum 6 to 8 dashes Angostura aromatic bitters 1 mint sprig, for garnish

In highball glass, muddle mint leaves in lime juice and simple syrup, then fill glass with dry, crushed ice. Pour rum over crushed ice and swizzle well until glass is ice cold and frosted. Pack glass with more crushed ice and top with aromatic bitters. Garnish with mint sprig.