Mango Mojito with Jalapeño Pepper

Ingredients:

• 8-10 fresh mint leaves, plus extra for garnish
• 3 lime wedges
• 2 slices jalapeño, seeds included, plus extra for garnish
• 2 cups of ice
• 45 ml dark rum
• 30 ml. mango nectar
• About 60 ml of sparkling water

Preparation:

1. Simple syrup.
   
   In a small saucepan, combine 1 cup sugar and 1 cup water over medium heat. Bring to a gentle simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from heat and cool to room temperature. Store in an airtight container in the refrigerator for up to 2 weeks.
   Exit: 1 tbsp.
2. Mojito.
   
   Place the mint, lime wedges, jalapeño pepper, and 22 ml (1.5 tbsp) simple syrup in a cocktail shaker and shake with a wooden pestle. Fill the shaker with ice, pour in the rum and mango nectar, and shake briefly. Strain immediately into a chilled glass. Add club soda and stir gently. Garnish with a mint sprig and a jalapeño slice.