(serves 1)

  • 8 – 12 mint leaves
  • 20 ml gomm*
  • 35 ml Spiced Gold rum
  • 20 ml lemon juice
  • 25 ml peach purée
  • ginger beer

Muddle the mint with the gomm. Add the other ingredients and crushed ice and top up with ginger beer. Pour in a martique glass and garnish with a mint sprig.

* Make it yourself: bring a cup of water to the boil and add a cup of sugar. Stir over medium heat until the sugar is dissolved and the syrup slightly reduced. Pour into a bottle.