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Take the mint wash and dry place in a GIANT bowl. You do not need to cut stems of mint. They add lots of flavor. Add one bottle of the Captain Morgan light spiced rum. Save bottle for later.
Squeeze the juice of the 6 limes. Should yield 8 - 10 ounces of juice with a good citrus juicer. Pour in the bowl with rum and mint. Add sugar. I usually use more then a cup. But a cup is a good starting point. You can taste later if it does not seem sweet enough.
Wash you hands. SERIOUSLY you need to use your hands to mull these ingredients . Squish the RUM, Mint, Lime and sugar together until the mint is dark and slippery. This should take about 5-10 minutes. At this point let sit over nigh. OF COURSE IF YOU NEED OT YOU CAN TASTE THE BATCH.
In the morning. Stain mint. Using hands to squeeze out all of the juices. Using a funnel pour back into the rum bottle. There should be a little left over. Save this as the chef's treat.
Take a glass with crushed ice. Pour half with rum, mint & lime mixture. Top the other half off with club soda. Garnish with sprig of mint & lime.
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Sharonseidl 4 years agoThis is a recipe I got from a famous Cuban chef. She told me that the mixture is usually kept in the fridge and served as you wold Iced tea. [I posted this recipe.]