Tear 2 paan leaves into a tall glass, add 6 mint leaves if you have them, 1 tbsp gulkand and the juice of half a lime.
Crush well for 15 seconds to release the paan flavour.
Fill with crushed ice and pour 60 ml white rum.
Top with 100 ml chilled soda water, stir from the bottom up and finish with a pinch of fennel seeds (saunf).
Serve right away with a straw after dinner, in place of the paan, with mukhwas on the side.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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