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Ingredients
– 2-3 sprigs of fresh mint leaves
– 1 1/2 ounces white rum
– 1 ounce coconut rum
– 1 ounce fresh lime juice
– 1/2 ounce simple syrup
– 1/2 cup club soda
– 1/4 cup coconut cream
– 1/4 cup crushed ice
– Splash of grenadine syrup (for pink color)
– Fresh mint leaves and edible flowers for garnish
Instructions
1. In a cocktail shaker, gently press the mint sprigs with a muddler or the back of a spoon to release the oils and flavor.
2. Add the white rum, coconut rum, lime juice, and simple syrup to the shaker.
3. Fill the shaker with crushed ice and shake vigorously for about 15-20 seconds.
4. Strain the mixture into a highball glass filled with ice.
5. Top the cocktail with club soda and stir gently.
6. Add a splash of grenadine syrup for the pink color.
7. Pour in the coconut cream and stir gently.
8. Garnish with fresh mint leaves, edible flowers, and a sprinkle of shredded coconut, if desired.
Tips and Variations
– Adjust the amount of grenadine syrup to achieve your desired shade of pink.
– Use fresh coconut cream for the best flavor and texture.
– Experiment with different types of rum, such as spiced or dark rum, for a unique flavor profile.
– Add a splash of citrus-flavored soda, like lemon-lime soda, for extra fizz.
– Create a virgin version by substituting the rum with a non-alcoholic alternative, such as coconut water or a flavored sparkling water.