In a highball or Collins glass, gently muddle the fresh mint leaves with simple syrup to release the mint’s aroma and oils. Avoid tearing the leaves to keep the flavor smooth.

Add the Bacardi rum, Malibu rum, and coconut milk to the glass. Stir well to ensure the ingredients are fully combined.

Fill the glass about three-quarters full with crushed ice to keep the drink chilled and refreshing.

Slowly pour soda water over the mixture to top off the glass, adding a fizzy, bubbly texture. Stir lightly to incorporate.

Garnish with a fresh mint sprig and a light sprinkle of coconut flakes for a snowy, festive touch.