On a small plate combine 0.5 tsp fine sea salt and 1 tsp finely chopped fresh mint. Mix thoroughly so the mint is evenly distributed through the salt.

Rim the glass

Take a chilled coupe or rocks glass. Run the lime wedge around the outer lip of the glass (or the inner lip, depending on preference). Dip the wet rim into the mint-salt mixture and press gently so the salt-mint adheres evenly. Set the glass aside.

Cocktail

Build and chill

Fill a cocktail shaker with ice (about 4 cups loosely packed) to thoroughly chill and slightly dilute the drink.

Measure and combine

Add 1.5 oz El Jimador, 0.75 oz fresh lime juice, 0.75 oz crème de noix de coco, and 0.5 oz coconut syrup to the shaker.

Shake

Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is well aerated and slightly frothy from the coconut liqueur.

Strain

Using a fine strainer (or Hawthorne strainer), double-strain the cocktail into the prepared mint-salted rim glass. If you prefer it on the rocks, add fresh ice cubes to the glass first and then strain over the ice.

Garnish and serve

Garnish with a fresh mint sprig and a thin lime wheel or wedge on the rim. Optionally clap the mint between your palms first to release aroma before placing. Serve immediately.