This variation of the frozen variation of the mojito was created at the bar at the Claridge Hotel in London. – Gary and Mardee Regan
- 6-8 fresh mint leaves
- 1½ ounces Captain Morgan Spiced Rum
- 1½ ounces fresh lime juice
- ¾ ounce simple syrup
- ½ ounce Bacardi Vaníla rum
- 1 mint sprig, for garnish
Blend all the ingredients, except for the vanilla rum, with ice. Pour into a highball glass, float the vanilla rum on top of the drink and add the garnish.