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.

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