Jalapeno-Mango Mojito

• 1 cup sugar
• 8 to 10 fresh mint leaves, plus more for garnish
• 3 lime wedges
• 2 slices jalapeno, with seeds, plus more for garnish
• 2 cups ice
• 1 1/2 ounces dark rum
• 1 ounce mango nectar (about 2 tablespoons)
• About 2 ounces sparkling water

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

sugar, mint, lime wedges, jalapeno, dark rum, mango, water

Taken from www.foodnetwork.com/recipes/jalapeno-mango-mojito-recipe.html (may not work)