Jalapeno-Mango Mojito

Ingredients

• 1.5 ounces rum dark
• 8  mint leaves fresh plus more for garnish
• 2 cups ice cubes 
• 2 slices jalapeño with seeds, plus more for garnish
• 3  lime wedges 
• 2 tablespoons apricot-mango nectar 
• 2 ounces seltzer water 
• 1 cup sugar 

Equipment

• whisk
• pot

Directions

1. Combine the sugar and 1 cup water in a small sauce pot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes.
2. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
3. Combine the mint, lime wedges, jalapeno and 3/4 ounce of the simple syrup (1 1/2 tablespoons) in a cocktail shaker and muddle. Fill the shaker with the ice, pour in the rum and mango nectar and shake briefly.
4. Pour directly into a highball glass. Top off with the sparkling water and stir briefly.
5. Garnish with a mint sprig and jalapeno slice.