Narli Mojito

image @lifestylefood.com.au

Ingredients:

• 45ml. Havana Club Anejo Rum
• 15ml. Pama Pomegranate liqueur
• 5 fresh mint leaves
• 15 pomegranate seeds
• 1/2 lime, cut in to 3 wedges
• 2 Tablespoons caster sugar

Method:

1. Place mint leaves, pomegranate seeds and 1 lime wedge into a glass.
2. Use a muddler to crush in order to release the mint oils and lime and pomegranate juice.
3. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.
4. Fill the glass almost to the top with ice.
5. Pour the rum and Pama liqueur over the ice and fill the glass with soda water.
6. Garnish with a mint sprig.