6 Mint leaves
3/4 oz Simple syrup (one part water, one part granulated sugar)
1 oz Ron de Venezuela Santa Teresa Claro
1.5 oz Domaine de Canton (ginger liquor)
3/4 oz Fresh lemon juice
1.5 oz Club soda
In a shaker, muddle the mint with the simple syrup. Add the rum, ginger liquor and lemon juice, and fill with ice. Shake well and strain into a highball glass filled with crushed ice. Top off with club soda and garnish with a lemon wheel and a mint sprig.