Recipe provided by Sommelier Jason Carlen and Chef Dan Zivic, Old House Restaurant
in the Eldorado Hotel & Spa, Santa Fe, New Mexico.
Prep Time: 5 minutes
Total Time: 5 minutes
- 1 1/2 ounces Captain Morgan Spiced Rum
- 1 1/2 ounces lime juice
- ginger ale
- 6 mint leaves
- 3 slivers of fresh ginger
- mint sprig
In a tall glass, muddle mint leaves, lime juice, and fresh ginger. Add Captain Morgan and ice. Top with ginger ale and garnish with a mint sprig.