Muddle the mint: In a tall glass, gently press the mint leaves with the sugar syrup and lemon juice to release their aroma. Avoid tearing the leaves too much.
Add the spirits: Pour in 40ml of Three Wrens English Limoncello and 20ml of white rum.
Fill with ice: Add ice cubes or crushed ice to the glass.
Top up: Add soda water to fill the glass.
Stir: Stir gently from the bottom up to lift the mint through the drink.
Garnish: Add a lemon wheel and a fresh sprig of mint for a refreshing finish.
