Ron Colonial Recipe

Prepare glass

Chill a highball or Collins glass by filling it with ice and water, then set aside while you build the cocktail.

Muddle aromatics

In a cocktail shaker, add the fresh mint leaves and freshly grated ginger. Add the simple syrup and gently muddle 6–8 times — the goal is to bruise the mint to release oils and incorporate the ginger flavor without shredding the leaves.

Add citrus and spirit

Add the fresh lime juice and 2 oz aged rum to the shaker. Add 2 dashes Angostura bitters.

Shake with ice

Add 4 ice cubes to the shaker, secure the lid, and shake vigorously for about 10–12 seconds until chilled and slightly diluted.

Prepare serving glass

Discard the ice water from the chilled glass. Add about 1 cup of crushed ice into the glass.

Double strain and pour

Double-strain the shaken mixture over the crushed ice in the chilled glass to remove mint fragments and ginger fibers. If you prefer more effervescence, top with 1 oz club soda and give a gentle stir to combine.

Finish and garnish

Add 2 dashes of Angostura bitters on top of the ice (they will create an aromatic swirl). Garnish with a mint sprig and a thin lime wheel placed on the rim or floated on top.

Serve

Serve immediately with a short stirring straw. Encourage the drinker to gently crush the mint sprig into the drink for extra aroma as they sip.