When spring has overstayed its welcome and it’s time to cut loose—Rumspringa is here and ready to break the bloom. Peak-season apricots swell with sun-drenched honey, crushed alongside bright mint and the sharp bite of lime, then churned into frosty, effervescent chaos over crushed ice. White rum fuels the bright, reckless rush, while a shadowy float of dark rum lingers like the promise of wilder nights ahead. One vibrant sip trades the lingering chill of early spring for the full-throated heat of summer freedom—restless, unapologetic, and utterly irresistible.

• White rum (Foursquare Probitas)1½ oz
• Apricot liqueur (Vedrenne)1 oz
• Lime juice¾ oz
• Honey syrup¼ oz
• Fresh mint leaves8–10
• Sparkling mineral water (Topo Chico)1½ oz
• Dark rum, to float½ oz

1. 01Add the apricot liqueur, white rum, freshly squeezed lime juice, honey syrup, and mint leaves to a Collins glass.
2. 02Muddle gently to release the mint oils.
3. 03Fill the glass with crushed ice and churn vigorously to mix and chill.
4. 04Top with more crushed ice as needed.
5. 05Gently top with sparkling water.
6. 06Float the dark rum over the top.
7. 07Garnish with a fresh mint sprig and a lime wheel.