Pina Colada cocktail with mint syrup "Mojito"

Ingredients:

• 2 tbsp. l. coconut rum
• 1 tbsp unsweetened coconut milk
• 2 tbsp. l. pineapple rum
• 1 tbsp. l. pineapple juice
• 1/4 lime, cut into 4 pieces
• 8 fresh mint leaves
• 2 tsp unrefined cane sugar
• 1 cup crushed ice or crushed ice
• 1 tbsp mint syrup (see recipe below)
• A little sparkling water
• Sugarcane sticks for decoration
• Fresh mint leaves for garnish

Mint syrup:

• 2 cups granulated sugar
• 1 cup of water
• 1 cup fresh mint leaves

Preparation:

1. Place lime wedges in a 340 ml glass, top with mint leaves and cane sugar. Mash everything with a pestle.
2. Fill a glass almost to the brim with ice. Add mint syrup, coconut milk, pineapple juice, pineapple rum, and coconut rum. Using a shaker, shake vigorously for at least 30 seconds.
   
   Pour the mojito back into the glass and top it off with sparkling water. Place a stick of sugarcane in each glass and garnish with fresh mint leaves. Serve immediately.
3. Mint syrup: Place the sugar and water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently to dissolve the sugar. While the syrup is heating, rinse the mint leaves to remove any dirt. Once the sugar has dissolved, remove the syrup from the heat and add the mint leaves to the saucepan.
   
   Let the syrup cool for at least an hour, then strain to remove the mint. Store the syrup in an airtight container. Refrigerate until ready to use. The syrup can be stored in the refrigerator for up to several weeks.