Coconut Mojito

Ingredients
Coconut-Mint Syrup

1 ½ cup loosely packed fresh mint leaves (about 1/2 ounce)
1 cup hot water
¾ cup granulated sugar
¾ cup coconut cream

Mojito

¼ cup (2 ounces) white rum (such as Ten To One)
1 ½ tablespoons fresh lime juice
Ice cubes
Club soda
Mint sprig
Lime wedge
Make the coconut-mint syrup

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

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.