1 bunch (4 ounces) fresh mint, plus more for garnish
1 bunch (4 ounces) fresh basil
1 1/2 cups sugar
1 cup water
4 limes, juiced, plus wedges, for serving
3 cups coconut rum
1 (16-ounce) can coconut milk
1 liter seltzer water
Make an herb infused simple syrup by combining the mint, basil, sugar and water in a pot. Cook over medium heat until the syrup turns clear.
Strain the syrup into a pitcher. Squeeze in the lime juice. Stir in the rum and coconut milk. Add wedges of lime and sprigs of mint to the pitcher for color. Pour into a highball glass over ice. Top with seltzer.