Method:

Combine water and sugar in a saucepan over medium heat. Add the cinnamon, star anise, and cloves. Stir until the sugar is dissolved, then remove from heat. Let it sit for 10 minutes to infuse. Strain out the spices and store the syrup in the fridge for up to a week.

Step-by-Step Method

Muddle the raspberries and mint: In a tall glass, add the fresh raspberries, mint leaves, and lime wedges. Using a muddler, gently mash everything together to release the flavors. This step is crucial for getting the mint’s oils and the raspberries’ juice to blend with the other ingredients.

Add the rum and syrup: Pour in 2 oz of white rum and 1 oz of spiced simple syrup. Stir the mixture well to combine all the flavors.

Add ice: Fill the glass with ice (crushed ice is preferred, but cubes work just fine).

Top with club soda: Add a splash of club soda to your glass, filling it to the top. Stir gently so you don’t lose the fizz.

Garnish and serve: Garnish with a sprig of mint, a slice of lime, and a couple of extra raspberries. Serve immediately.

Variations and Tips

Non-alcoholic version: For a mocktail, replace the rum with extra club soda or sparkling water.

Lower sugar: You can reduce the sugar in the spiced syrup by using a sugar substitute or cutting down the amount by half. For a natural option, consider using honey or agave syrup.

Add spice: If you like a bit of heat, muddle a slice of fresh jalapeño with the raspberries.

Herb swap: Don’t have mint? Try using basil for a different herbaceous twist.

Different berries: Swap raspberries for blackberries or strawberries for another flavor profile.