Directions

1. Put the sugar into a tall glass and make a syrup by adding 1 tablespoon of warm water. Stir until the sugar is fully dissolved. Add the four mint leaves to the glass and muddle them with the syrup.

2. Add the lime juice, rum, and enough crushed ice to fill the glass halfway. Stir thoroughly with a spoon or swizzle stick to mix and until the glass turns frosty.
3. Top with more crushed ice to fill the glass. Float the Angostura bitters over top of the ice.
4. Garnish with the mint sprig.

5. 
   Pipilongo-Infused Rum
   Makes 1 pint.

6. 3-4 pipilongo pods
   1 pint Amber Rum

7. Drop the pipilongo pods into the rum and Infuse for one week.
   
   Strain before serving.