Rusty Mojito

So we're growing Chocolate Mint.  You have to be careful with the mints.  They're powerful mojo.  Mints are very aggressive plants, and can take over a bed very quickly.

Fortunately, Broken Barn Flower Farms has many acres of space, and we can easily accomodate plants that would decimate a more restricted gardener's bed.

Chocolate mint has a definite high hint of cacao aroma when crushed, and the leaves sport brown highlights at the veins and edges.

So.   What do with??

Rusty Mojito
1 ripe lime
1 stalk chocolate mint
1 favorite bottle of rum
2 big spoonfuls of dark brown sugar
ice
seltzer (plain, lime or cranberry flavor is okay)

In mason jar, combine juice of 1 lime with two heaping cereal spoons of brown sugar.  Add 6-10 crushed chocolate mint leaves, 2-3 shots of rum, and 4 large ice cubes.  Shake until jar is cold to the touch.  Mint will be macerated by the ice.  Put four fresh ice cubes in heavy tumbler glass, strain mixture over ice to fill 1/2 way.  Add seltzer water to rim, stir and serve.

Caution:
If you make this right*, it will taste a little like ginger ale, without the ginger.  It will go down so easy, you'll wonder if you remembered to put in the rum.  You might make it again with double rum, just to see if there was some kind of mistake in the recipe.  And you'll find that it still tastes the same.  You have found the black hole of Schrödinger's Rum.  You can now drink as much rum as you want without noticing it at all.  Sounds like magic?  Just don't try standing up!

*Protip: If it tastes strong to your palate, use significantly more sugar.  Don't be afraid.  It won't make the drink taste any sweeter, only smoother.  There is a high sugar saturation point with this mixture, so don't be stingy.  You'll know when it's right.  You have two kinds of spoons, use the big ones.