In a large highball glass (16 oz), muddle together the simple syrup, mint leaves and quartered limes. (Muddling is a technique used to gently mash herbs and/or fruit to release the essence or juices. I recommend using a muddler for best results, however the back of a wooden spoon can be used in a pinch.)
Stir in the rum and coconut cream. Top with ice (to the top of the glass) and then top with club soda. Garnish as desired and serve!
Storage: Mojitos are best made and served fresh. Rum: I use coconut rum for more flavor in the recipe, but generally speaking, white or silver rum are best for making mojitos. They’ve got a clean, sharp taste that allows the rest of the ingredients to shine through.Make it fruitier. Adding 2 to 3 tablespoons of diced coconut flesh into the drink will give it lots of texture and added fruitiness. You can also add a hearty splash of pineapple juice to give more fruity flavor.