By Master Mixologist Francesco Lafranconi of Southern Wine & Spirits of Nevada
- 2 oz. Cruzan Light Rum
- 1 oz. sweetened coconut milk
- 3 – 4 mint tops
- 1 oz. fresh lime juice
- Club Soda Topped with a float of Cruzan Coconut rum
- Edible Silver Powder Sprinkles
Place mint, coconut milk and lime juice into a mixing glass and muddle for a few seconds. Add rum and ice and fill to the top with club soda. Stir gently and pour into a high ball glass.
Garnish: Mint sprig, shaved coconut and a sugar cane stick. Finally shake a liberal amount of silver sprinkles on top of mint sprig.