1½ oz of Ron de Venezuela Santa Teresa Selecto
1 oz of fresh lemon juice
4 teaspoons of Splenda
½ peach peeled and diced
15-20 spearmint leaves
soda
In a boston, muddle very well all ingredients but the rum. Once the rum is added, shake with crushed ice. Pour in a highball glass filled with crushed ice. Top off with soda. Garnish with a slice of peach and a spearmint sprig.
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