2 oz. light Cuban or Puerto Rican rum
Juice of 1/2 lime
1 tsp. sugar syrup*
1. Blend all ingredients with 1/2 cup of crushed ice for up to 10 seconds.
2. Strain through a fine-mesh sieve into a chilled cocktail glass.
* Sugar syrup: Heat equal parts white sugar and water until sugar dissolves, then cool and store in a bottle. Sugar syrup is sold at liquor stores and gourmet markets as “rock candy syrup” or “simple syrup.”