This has all the traditional Cuban highball makings – rum, sugar, lime and mint – but adds refreshing coconut water.
• 1 cup mint leaves
• 1 lime, sliced into thin wedges
• 100ml lime juice 150ml sugar syrup, chilled
• 1L coconut water, chilled
• 200ml Malibu (coconut-flavoured rum)
• 2 cups ice cubes
• Lime slices, to serve
• Mint sprigs, to serve
Put mint, lime wedges and juice and sugar syrup into a large jug and muddle with a muddler or the end of a rolling pin. Pour in coconut water and rum and stir to combine.
Pour into serving glasses and serve garnished with lime and mint sprigs.
To make sugar syrup, put 1 cup water and 1 cup caster sugar into a small saucepan over a high heat. Bring to the boil and simmer for 3 minutes or until sugar has dissolved. Remove from heat and set aside to cool to room temperature. Transfer to a jug and refrigerate for 30 minutes or until chilled.