6 spearmint leaves
1 oz of honeydew melon, diced
3/4 oz Simple syrup (one part water, one part granulated sugar)
1.5 oz Ron de Venezuela Santa Teresa Claro
1 oz Midori (melon liquor)
3/4 oz Fresh lemon juice
1.5 oz soda
In a shaker, muddle the spearmint with melon and simple syrup. Add the rum, melon liquor and lemon juice, and fill with ice. Shake well and strain into a highball glass filled with crushed ice. Top off with club soda and garnish with a mint sprig.
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