4 mint leaves
1/2 oz. fresh lime juice
1/2 oz. demerara syrup
2 oz. black blended rum
2 dashes Angostura bitters
Garnish: Swizzle napkin wrap and mint sprig
Gently muddle the mint leaves with the lime juice and syrup in a Collins or highball glass. Add the rum and bitters. Add crushed ice until the glass is three quarters full, then use a barspoon or lélé to swizzle. Top up with additional crushed ice as needed to fill the glass. Add garnish.