2cupswhite rum (Havana Club is my favorite duty-free souvenir from any trip abroad)
fresh mint sprigs, peach wedges for garnish
Instructions
Process thefirst 3 ingredients in a blender or food processor until smooth. This yieldsabout 2 1/2 cups.
Muddle the mint leaves against the bottom andsides of a glass pitcher to release the flavors. The leaves should be bruisedand torn. Add the club soda, rum, and peach mixture; stir to combine. Serveimmediately over ice. Garnish, if desired.