Description

This refreshing cocktail captures the classic vibrancy of a traditional Cuban Highball without the heavy syrup. Designed to serve two, this recipe uses powdered sweetener to eliminate the grainy texture often found in low-carb drinks, ensuring a smooth sip every time. It uses fresh lime and aromatic mint for a crisp, cooling finish that is completely keto-friendly and gluten-free.

Ingredients

Scale

1 large lime (cut into 8 wedges, divided)
3 tablespoons powdered erythritol or allulose (approx. 36g, see notes on sweetness)
16 fresh mint leaves (plus extra sprigs for garnish)
3 ounces white rum (approx. 90ml)
1 cup crushed ice (or small cubes)
6 ounces lime-flavored sparkling water (chilled) (approx. 175ml)

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Instructions

Muddle the base: Place 4 lime wedges and half of the powdered sweetener (about 1.5 tablespoons per glass) into each of two sturdy highball glasses. Using a muddler or the handle of a wooden spoon, press down firmly on the limes to release their juice and dissolve the sweetener (about 20 seconds) until the mixture looks cloudy and syrup-like.
Taste and adjust: Dip a clean spoon into the lime mixture and taste it. It should be tart but sweet. If it is too sour, stir in an extra teaspoon of sweetener now until dissolved, before adding the alcohol.
Release mint oils: Add 8 mint leaves to each glass. Gently press the mint into the lime mixture just 3-4 times—do not shred the leaves. Stop when you smell a strong, fresh mint aroma.
Add spirits and chill: Pour 1.5 ounces of white rum into each glass. Fill the glasses to the rim with crushed ice.
Top and serve: Pour the lime-flavored sparkling water over the ice until filled to the top. Stir gently with a long spoon to lift the lime and mint from the bottom. Garnish with the remaining fresh mint sprigs.

Notes

Sweetener Note: We recommend powdered erythritol or allulose because granular versions can leave a gritty texture in cold drinks. If using erythritol, be aware it can have a mild “cooling” sensation and may recrystallize slightly if the drink sits for too long; allulose dissolves more seamlessly.
Why it works:
- Crushed Ice: Cools the drink faster and dilutes it slightly as you sip, balancing the strong rum and acidity.
- Gentle Muddling: Pressing the mint lightly rather than pulverizing it prevents the release of bitter chlorophyll, keeping the flavor clean.
Key success warnings:
- Avoid Over-muddling: If the mint looks shredded or black, the drink will taste bitter.
Allergy alert: This recipe is naturally free of common allergens (nuts, dairy, gluten, soy). Ensure your rum is distilled and gluten-free if you have high sensitivity.

Nutrition

Nutrition Note: All nutritional values are estimates provided for your convenience. Actual figures may vary based on the specific brands and portion sizes you use. Please consult a medical professional for strict dietary needs.