2 Lime wedges
2 tsp raw sugar
12 fresh mint leaves
60ml Lord Byron Distillery Silver Rhum
Rhubarb and star anise syrup*
Muddle lime wedges and sugar. Add mint leaves and gently muddle. Fill the glass three quarters full with ice and add the rum and syrup and stir. Top up with soda and a sprig of mint.
Boil 200ml water in saucepan. Add 100g sugar, two rhubarb stalks, a knob of fresh ginger grated, 1 star anise and lemon juice, turn heat down and stir until sugar is dissolved. Turn off and let seep for 30 mins. Strain into a jar and store in fridge. Use within three days.