“I used to make this drink by the thousand in a famous Covent Garden rum and tequila bar. The biggest seller in summer, it tastes like a sunny garden party. Always put your mint in first, then the limes and raspberries, then the sugar. With the other ingredients cushioning it, your mint will release its fresh flavour but not get smashed up in the muddling bit.” - Jason Crawley
- 7 small mint leaves, plus extra to garnish
- 7 raspberries, plus extra to garnish
- ½ lime
- 1 tsp sugar syrup (see note)
- 40 ml medium-bodied rum, such as Mount Gay
- To serve: soda water, chilled
- 1In a tumbler, add mint, raspberries, lime and sugar syrup and muddle gently.
- 2Fill with crushed ice, add rum and give the whole thing a good stir, lifting the mint up from the bottom and through the drink.
- 3Top with soda water and garnish with mint and a raspberry.
For sugar syrup, combine equal parts sugar and water, bring to the boil, then cool completely and refrigerate for up to a year.