6 fresh mint leaves, plus a sprig for garnish
1-1/2 tablespoons simple syrup (see Notes)
1 tablespoon lime juice
1 tablespoon Olive Gourmet Lemongrass Mint White Balsamic Vinegar
2 ounces light Rum
Place mint, simple syrup, lime juice and Lemongrass-Mint White Balsamic Vinegar in a highball glass.
Using a wooden muddler or back of a wooden spoon, muddle mint, syrup, juice and vinegar together to form a good syrup.
Fill glass with ice cubes.
Pour in Rum and mix with a spoon.
Top off with club soda and mix one more time.
Garnish with a sprig of mint.
* SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.