- Step 1
Place rum, Cointreau, juice, sugar syrup and vanilla in a cleaned jam jar with plenty of crushed ice. Screw the lid on and shake well to combine. Remove the lid and top up with soda water. Garnish with mint and serve in the jar.
To make sugar syrup, place 1 cup (220g) caster sugar in a saucepan with 1 cup (250ml) water over low heat, stirring to dissolve sugar. Simmer for 3-4 minutes until syrupy, then cool completely. Syrup will keep in the fridge for up to 2 months.