Be transported to the idyllic beaches of St. Croix with this refreshing cocktail from Chef Leslie T. Gumbs of Theo's Restaurant. It puts Cruzan coconut rum to good use by showcasing it with a medley of vibrant flavors including lemongrass, mint, fresh ginger, and sugar cane juice.
— Maryse Chevriere
In a glass, crush lemongrass, mint, and ginger to release the intense flavors.
Add Cruzan coconut rum, sugarcane juice, and 2-3 ice cubes. Fill to the top with club soda.
Garnish with a sliver of a sugarcane stalk.