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Slice your lime into four segments and place in the bottom of a highball glass.
Add your Clarks Carob Syrup and then use a muddler, bar spoon or rolling pin to squash the ingredients together and release the lime juice.
Clap the mint to bruise it and release the fresh aroma and rub around the rim of the glass then drop into the glass.
Use a muddler again and mix together. Pour in your rum and add in some thinly sliced root ginger. Leave for a minute whilst you crush halve of your ice.
Halve fill the glass with crushed iced and top with soda water.
Garnish with a spring of fresh mint and some elderflowers if in season.
Slice your lime into four segments and place in the bottom of a highball glass.
Add your Clarks Carob Syrup and then use a muddler, bar spoon or rolling pin to squash the ingredients together and release the lime juice.
Clap the mint to bruise it and release the fresh aroma and rub around the rim of the glass then drop into the glass.
Use a muddler again and mix together. Pour in your rum and add in some thinly sliced root ginger. Leave for a minute whilst you crush halve of your ice.
Halve fill the glass with crushed iced and top with soda water.
Garnish with a spring of fresh mint and some elderflowers if in season.
15 minutes
Serves 18-22 scones
