Jalapeno-Mango Mojito

1. 1

   For the simple syrup: Combine the sugar and 1 cup water in a small sauce pot over medium heat.

2. 2

   Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes.

3. 3

   Remove from the heat and cool to room temperature.

4. 4

   Refrigerate in an airtight container for up to 2 weeks.

5. 5

   For the mojito: Combine the mint, lime wedges, jalapeno and 3/4 ounce of the simple syrup (1 1/2 tablespoons) in a cocktail shaker and muddle.

6. 6

   Fill the shaker with the ice, pour in the rum and mango nectar and shake briefly.

7. 7

   Pour directly into a highball glass.

8. 8

   Top off with the sparkling water and stir briefly.

9. 9

   Garnish with a mint sprig and jalapeno slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.