Sugarcane Recipe

Prepare glass

Chill a Collins glass or highball by filling it with ice and setting it aside while you mix the cocktail (about 2–3 minutes).

Muddle mint

Discard the ice from the chilled glass. In a cocktail shaker, add the fresh mint leaves and sugarcane syrup. Gently muddle the mint 6–8 times — press just enough to bruise the leaves and release aromatic oils without shredding them.

Add spirits and citrus

Add the white rum and fresh lime juice to the shaker with the muddled mint and syrup. Add the angostura bitters.

Shake with ice

Fill the shaker with ice, cap it, and shake vigorously for 10–12 seconds until the outside of the shaker feels cold.

Assemble

Discard the ice from the chilled glass if still present. Fill the glass with crushed ice. Strain the shaken mixture over the crushed ice, leaving the mint in the shaker if you prefer a clearer drink, or include a bit of mint for texture.

Top and garnish

If desired, top with 1 oz club soda for a lighter finish. Garnish with a sugarcane stick or a lime wheel and a sprig of mint. Serve with a straw and enjoy.