Matthew Kimble

I upped the rum to 45 ml, the lime to a full 30ml and added a few drops of tiki bitters.

Also, I did a whip shake rather than blend, but still fine strained it and was very happy with the result, I didn’t lose any of the mint flavour but I think it looked better for not having too many of the mint specks in there.

I added a dash of angostura and a couple of orange bitters and it just brought it to life.

Thanks very much!

I tried a different version of the garnish which worked very well. Take a dehydrated lemon or lime wheel, use an apple corer to remove a circle from the middle and insert the maraschino cherry in there. Aside from being more accurate regarding the ring axis, you don’t need the cocktail pick. I’d upload a photo but unfortunately there isn’t the option.