LA LAITERIE’S BITTER RHUBARB AND STRAWBERRY PUNCH

3 springs of mint

2 ounces rum

1 ounce Domaine de Canton Ginger Liqueur

1 ounce fresh rhubarb juice

3 ounces fresh strawberry juice

Muddle fresh mint in a cocktail shaker. (You can use an official muddler or use anything that will smash the leaves to the release the oils from the mint.)

Put a handful of ice in shaker. Pour in rum, Canton Ginger Liqueur, and both juices. Shake vigorously three times. To serve, strain over ice in glass and top with a splash of sprite or soda water.

Garnish with fresh mint, lemon twist and ginger spear, if desired.

Bartender’s note: Both juices are generated with an electric juicer.

Serves one.