• 1 cup sugar
• 1/2 cup water
• 3 bay leaves
• 6 Tbsp. lime juice
• 1 1/2 cups light rum
• 1 1/2 cups ginger beer
• 6 sprigs mint for garnish

In a saucepan, dissolve sugar and water over medium heat. Add bay leaves and bring to a gentle boil for 1 minute. Remove from heat and let syrup cool to room temperature. Discard leaves, cover, and refrigerate until ready to use (or store for up to two weeks).

Combine syrup, lime juice, and rum in a container with a secure lid. Cover and shake. Pour mixture into an ice-filled pitcher, add ginger beer, and stir. Serve in highball glasses and garnish each drink with a sprig of mint.