Coconut Macaroon Mojito

• 2 ounces of rum
• 1 lime, juiced
• 3 ounces of coconut cream
• 2 tablespoons of pecan simple syrup*
• 8 mint leaves, crushed
• Club soda for top off
• 1 cup of ice
• Garnish: mint leaves with sprinkled powdered sugar

• Fill cocktail shaker with lime juice, coconut cream, pecan simple syrup, and mint leaves
• Muddle mixture until ingredients are married together
• Strain mixture then stir in rum
• Rim serving glass with powdered sugar then fill serving glass with ice
• Add mixture to serving glass and top off with club soda
• Pour mixture into serving glass
• Garnish with mint leaves with sprinkled powdered sugar

*Pecan-Infused Brown Sugar Simple Syrup

• 2 cups brown sugar
• 1 cup water
• 2 cups raw pecan halves
• 1 to 2 tablespoons melted butter

1. Combine water and sugar; boil until the sugar is dissolved.

2. Preheat oven to 375°. Combine pecans and butter; place on a cookie sheet and toast in the oven briefly.

3. Add pecans to the cooled syrup mixture. Bottle and store in the fridge. Let steep for a week to infuse.