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Ingredients
Coconut-Mint Syrup
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1 ½ cup loosely packed fresh mint leaves (about 1/2 ounce)
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1 cup hot water
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¾ cup granulated sugar
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¾ cup coconut cream
Mojito
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¼ cup (2 ounces) white rum (such as Ten To One)
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1 ½ tablespoons fresh lime juice
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Ice cubes
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Club soda
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Mint sprig
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Lime wedge
Directions
Make the coconut-mint syrup
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Bring a medium saucepan of water to a boil over high. Add mint leaves; boil until vibrant green, about 30 seconds. Immediately transfer to a large bowl filled with ice water. Let mint leaves stand in ice bath until completely chilled, about 2 minutes. Remove mint leaves from ice bath, and transfer to a plate lined with paper towels; gently pat leaves dry. Stir together 1 cup hot water, sugar, coconut cream, and blanched mint leaves in a medium bowl until mixture is combined and sugar is dissolved. Let mixture stand until completely cool, about 5 minutes. Pour through a fine wire-mesh strainer, and discard solids. Store syrup in an airtight container in refrigerator up to 1 week.
Make the mojito
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Combine rum, lime juice, and 1 tablespoon coconut-mint syrup in a Collins glass filled completely with ice. Top with club soda. Gently stir, and garnish with a mint sprig and a lime wedge.
Make Ahead
Coconut-mint syrup may be kept covered and chilled up to 1 week.