- 2 oz White Rum
- 3/4 oz bar·tisan Arugula Syrup
- 3/4 oz Lime Juice
- 2 oz Topo Chico
- large handful of mint
Gently slap 6-7 mint leaves in your hand. Put in bottom of shaker and add rum, bar·tisan Arugula Syrup, and lime juice. Shake vigorously with ice. Strain over fresh ice into highball glass. Top with Topo Chico. Garnish with a bouquet of fresh mint. Enjoy poolside!