© Lucy Schaeffer
- 7 large mint leaves
- Crushed ice
- 2 ounces amber rhum agricole
- 2 ounces fresh grapefruit juice
- 1/2 ounce brown sugar simple syrup (brown sugar dissolved in equal part simmering water and cooled)
- 1/8 ounce grenadine
- In a Collins glass, muddle the mint. Add the remaining ingredients. Mix by spinning a swizzle or long bar spoon between your palms while moving it up and down in the drink. Top with crushed ice.