Ingredients:

  • 2 oz white rum
  • 1 oz coconut rum
  • 0.5 cup full-fat canned coconut milk, shaken
  • 1 oz fresh lime juice
  • 1 tbsp granulated sugar
  • 10 fresh mint leaves
  • 0.5 cup crushed ice
  • 2 tbsp club soda
  • 1 tbsp pomegranate arils
  • 1 sprig fresh mint
  • 1 tsp coarse sparkling sugar

Instructions:

  1. Rim a highball glass by rubbing a lime wedge around the edge and dipping it into coarse sparkling sugar. In a cocktail shaker, combine 8–10 mint leaves and 1 tablespoon of granulated sugar. Muddle gently for 15 seconds until the mint is aromatic but not pulverized.
  2. Add the white rum, coconut rum, lime juice, and coconut milk to the shaker. Fill the shaker halfway with ice and shake vigorously for 20 seconds until the exterior of the shaker is frost-cold, ensuring the coconut milk is fully emulsified and frothy.
  3. Fill the prepared glass with fresh crushed ice. Strain the mixture from the shaker into the glass. Top with a splash of club soda. Garnish with pomegranate arils and a fresh mint sprig.