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Ingredients
- Benito Drovandi, Sticky
- 3 cups water
- 1 cup fine sugar
- 1 cup Havana Club Anejo Blanco (white rum)
- cup freshly squeezed lime
- juice (about 4 or 5 limes)
- 2 tbsp finely chopped fresh spearmint (or mint)
Method
Combine sugar and water in a saucepan, bring to the boil for fi ve minutes. Add three sprigs of mint to the mixture, take off the heat and allow fi ve minutes to
steep. Combine rum and lime juice and fi nely chopped spearmint. Once cooled, combine all ingredients in a 13x9 metal baking dish (the larger the surface area,
the quicker it will freeze). Put in the freezer and pull out to whisk every 40 minutes for four to six hours.
The more you whisk it, the fi ner the crystals will be.
Serve in a rocks glass or shot glass with a spoon.
