Makes: 6 drinks
1 cup sweetened flaked coconut, Bakers®
1⁄2 cup fresh mint leaves
3⁄4 cup Mint Simple Syrup
3⁄4 cup lime juice, Rose’s®
3 cups coconut rum
1 1⁄2 cups sparkling water
Preheat oven to 350°. Arrange coconut in a single layer on a baking sheet. Bake for 6 to 8 minutes, or until lightly browned, stirring once. Let cool.
Place a small amount of rum in a saucer. Place toasted coconut in another saucer. Dip edge of glasses into rum and then into coconut, coating edges. Let stand to dry.
In a large pitcher, lightly crush mint leaves using the back of a wooden spoon. Add simple syrup, lime juice, coconut rum, and sparkling water. Pour over ice; serve immediately.