45mL Mount Gay Silver Rum
30mL fresh pineapple juice
20mL lime juice
20mL honey syrup
15mL peach liqueur
8-10 mint leaves, plus sprigs to garnish
Separate mint leaves from stems of the four sprigs.
Add the mint leaves, white rum, peach brandy, lime juice, honey syrup, mint to a blender with crushed ice and blend until smooth.
Pour into a coupe, and garnish with a mint sprig.
To make honey syrup, gently heat 3 parts honey to 1 part water in a saucepan over medium heat, stirring to combine, then set aside to cool.