Ingredients

1 measure of white rum
60ml rhubarb syrup (recipe below)
5 (or so) mint leaves
1 tablespoon lime juice
Lime zest
Nutmeg

Method

In the bottom of a glass add a bit of nutmeg, lime zest, mint leaves and the lime juice. Using a muddler or the end of a wooden spoon muddle the ingredients. You want to really bruise and break up the mint leaves. Add the rum and syrup, give a light stir then top with ice. Garnish with mint and a thin slice of rhubarb.

To make Rhubarb syrup you’ll need:

8 oz chopped rhubarb (2-3 small stalks)
1 cup sugar
2 cups water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ vanilla bean (optional)

Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes. Let cool completely.
Strain the ingredients. Reserve the rhubarb to top yogurt, ice cream or oatmeal.
The syrup will keep covered in the fridge for two weeks.

Credit // Not Without Salt 

Ingredients

1 measurement of Rum

A  few sprigs of Mint

Juice of 1 Lime

2 teaspoons of sugar

4 Watermelon chunks

Splash of Ginger Ale

Ice

Image // Inspiring The Every Day