Ingredients
1 ½ oz Ron de Venezuela Santa Teresa Añejo
1 pineapple slice cut in chunks
6 spearmint leaves
½ oz vanilla syrup
¾ oz lemon juice fresh
Club soda
In a shaker, muddle the spearmint with the pineapple and the vanilla syrup. Add the rum 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 pineapple wedge and a mint sprig.
To print the recipe of the Vanilla Syrup, click here.