Glass: Belgian Beer Glass

In Shaker:
1/2 lime
1/2 lemon
1 oz cream of coconut
1 oz ginger syrup
5 muddled mint leaves
2.5 oz Montanya Platino rum

Shake and strain. Add ice. Garnish with a mint leaf.

Ginger Syrup:

1 3/4 cup lemon juice
1 3/4 cup simple syrup
6 mint leaves
2 quarts chopped, unpeeled ginger

Blend until finely pureed. Strain through a fine strainer or cheesecloth bag. Refrigerate up to 15 days.

Simple Syrup
2 cups water
2 cups sugar

Bring to a boil stirring occasionally. Let cool. Refrigerate up to two weeks.

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