On a small plate, combine the flaky sea salt and finely chopped fresh mint. Rub the lime wedge around the outer edge of a rocks or coupe glass to moisten. Dip the moistened rim into the mint-salt mixture, gently pressing so the mixture adheres evenly. Set the glass aside to allow the rim to set while you make the cocktail.

Cocktail

Muddle mint

In a cocktail shaker, add the fresh mint leaves (reserve one small sprig for garnish). Gently muddle the leaves 4–6 times to release aromatics — do not pulverize them, just press to release oils.

Combine ingredients

Add Seedlip (or your chosen non-alcoholic spirit), fresh lime juice, coconut cream, and coconut syrup into the shaker. If you want a longer drink, add the optional chilled water or sparkling water now.

Add ice and shake

Fill the shaker with ice (about 3/4 full). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker becomes cold and slightly frosty. This chills and emulsifies the coconut cream into a silky texture.

Strain and serve

Double-strain the cocktail into the prepared glass (use a Hawthorne strainer plus a fine mesh strainer if available) to remove mint bits and ice shards. If you prefer, serve over fresh ice in the rimmed glass.

Garnish

Garnish with the reserved mint sprig (slap it gently between your palms to release aroma) and a lime wedge on the rim. Optionally grate a tiny pinch of lime zest over the top for brightness.

Adjust sweetness

Taste the cocktail and, if desired, add an extra 0.25 oz coconut syrup (or simple syrup to taste). Stir gently if you add more sweetener, then serve immediately.