Start by gently rinsing raspberries and mint leaves – just a quick splash under cold water. Pat the mint dry with a paper towel so it doesn’t get bruised and turn dark.

Drop raspberries into a sturdy cocktail shaker or mixing glass. Using a wooden muddler (or the handle of a wooden spoon if you’re in a pinch), press down and gently crush them until they’re broken down but not completely pureed – about 4-5 gentle presses should do it. You want to release their juice while keeping some texture.

Add mint leaves right on top of the crushed raspberries. Give them just 2-3 light presses with the muddler – you’re aiming to release the oils without shredding the leaves. You’ll smell that fresh mint aroma when you’ve done enough.

Pour in the rum, fresh lime juice (strain out any seeds), and simple syrup. Add a handful of ice cubes – enough to come about halfway up your shaker.

Cover your shaker tightly and shake vigorously for about 15-20 seconds, until the outside of the shaker feels properly frosty. This isn’t just for mixing – the ice helps dilute and chill everything to the right temperature.

Fill a tall glass about 2/3 full with fresh ice cubes. Strain your mixture over the ice – if you want a cleaner drink, use a fine-mesh strainer to catch any raspberry seeds or mint bits. If you like it more rustic, a regular strainer is fine.

Top off the glass with club soda – pour it slowly down the side of the glass to keep the fizz. Give it one quick, gentle stir to combine.

For the garnish, tuck a fresh mint sprig into the side of the glass so it stands up nicely, and drop in 2-3 fresh raspberries. The mint sprig should be big enough to catch your nose with every sip.