Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Optional/Bar Tools
Method
Prep & Muddle
Brighten and release mint oils
Place the fresh mint leaves in the bottom of a shaker (reserve the sprig for garnish). Add the fresh lemon juice and orgeat. Gently clap the mint between your hands once to release aroma, then lightly muddle the leaves with the lemon and orgeat using a muddler or the back of a spoon — just enough to bruise the leaves and release oils, not shred them.
Shake
Add the white rum and a few large ice cubes to the shaker. Cap the shaker and shake vigorously for about 10–12 seconds until well chilled and slightly frothy from the lemon and orgeat emulsion.
Assemble & Top
Fill a highball or Collins glass with crushed ice (about 1 cup). Strain the shaken mixture over the crushed ice using a fine strainer to catch mint bits. Top with ginger beer (approximately 3 oz) to taste and gently stir once or twice to combine. If you prefer it sweeter, add the optional 0.25 oz simple syrup before topping.
Finish & Garnish
Express the oils of the lemon wheel over the drink by squeezing it gently, then drop it in. Slap the reserved mint sprig between your palms to awaken the aroma and place it as a garnish. Optionally add a dash of Angostura bitters on the foam or top for aromatic complexity.
Serve
Serve immediately with a straw. Encourage the drinker to stir once more as they sip to keep flavors integrated.