1 brown sugar cube
4 slices of lime
25ml Ederflower cordial
15 mint leaves
50ml Appleton Estate rum
35ml Raspberry Puree
Glass: Curved high ball
Add the brown sugar cube, 10ml of Gittard gomme and 4 lime slices to the glass and muddle. (Mush up until sugar is crushed)
Add 25ml of elderflower cordial.
Take 8 mint leaves and clap them in your hands, this releases the flavour.
Add them to the glass.
Top up with 50ml Appleton Estate rum and 35ml raspberry puree.
Muddle for a final time to really realease the flavours.
Fill glass with crushed ice and mix to bring the ingredients through the ice.
Garnish with the remaining mint leaves.