Swirl about 1 teaspoon Pernod in a highball glass, to coat the inside of the glass; discard any remaining liquid. Place the mint leaves in the bottom of the glass and top with the ginger-infused simple syrup. Muddle these together until the leaves begin to break down. Add 1 ounce of the ginger beer and fill the glass ¾ full with crushed ice. Pour the mango juice, celery bitters and Cognac over the ice and stir well, until the glass becomes frosty. Top with remaining ginger beer, stir once and garnish with a fresh mint sprig and mango spear.
Source: Newport Beach Marriott Hotel & Spa