This recipe is from Mount Gay Eclipse rum from Barbados. For more recipes, see www.mountgayrum.com.
4 Maraschino cherries
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6-8 fresh mint leaves
½ teaspoon sugar
2 ounces rum
1 wedge fresh lime
1½ teaspoon grenadine
In a rocks glass, muddle the cherries with mint leaves and sugar. Add ice.
In a cocktail shaker, mix rum, a squeeze of lime, a dash of bitters and a slurp of grenadine. Shake well. Pour over ice and muddled mixture. Top off with ginger ale. Garnish with a sprig of mint, if desired.