Muddle the mint leaves, sugar, and lime juice.

Fill the cup 3/4 of the way with crushed ice, add rum and coconut cream, and fill the remainder of the glass with Sprite.

Optional: Top with sugar cookie (see below) and lime wedge.

Combine all ingredients for the pear puree in a small pot and cook on a medium flame for 15 minutes. Let cool.

Mix three tablespoons of the puree with gin, pour into a glass and add crushed ice and seltzer.

Optional: Top with sugar cookie (see below), glass pear, and vanilla bean.

To make glass pear, cook sugar and water on high flame for three minutes. Add the sliced pears and simmer for three more minutes, just until the pears are tender. Spread the pears out on a cookie sheet and bake at 195 degrees Fahrenheit for 30 minutes, brushing every 1O minutes with the syrup. When removing from the oven, gently shape into the preferred design.

Bring simple syrup ingredients to a boil and let bubble over high heat for two minutes.

Blend all orange creamsicle ingredients and pour into a glass.

Top with sugar cookie (see below) and shredded coconut.

Preheat oven to 325 degrees Fahrenheit. Combine ingredients in a mixer to form a dough.

Place dough between two pieces of Gefen Parchment Papers and roll it out until very thin.

With a round cookie cutter, form circles that are slightly bigger than the mouth of the glass you plan to use.

Create a hole for the straw using the back of an icing tip.

Bake at 325 degrees Fahrenheit for 16-20 minutes.