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Thursday, July 4

Orange Thai mojito

Coconut, sweetened, shredded
1 cup
Red pepper flakes
¼ teaspoon
Mint, torn
1 bunch
Cilantro
12 sprigs
Sugar
2 cups
Water
2 cups
Curaçao, orange
¼ ounce
Bacardi Limon
1 ½ ounces
Lime juice
1 ounces
Soda water, chilled
2 ounces
  1. Combine the coconut, pepper, mint, cilantro, sugar, and water in a medium saucepan, bring to a boil, and continue boiling for 2 to 3 minutes. 
  2. Remove from heat, and let steep for 1 hour. 
  3. Strain, pressing out as much liquid as possible, and then discard the solids. 
  4. Let cool to room temperature.
    Chef’s note: This makes enough coco-mint syrup for 16 drinks, which can be stored for up to a month. 
  5. Fill a tall glass with ice. 
  6. Measure in the Curaçao, rum, 1 ½ ounce of the syrup, lime juice, and soda water. 
  7. Stir with a bar spoon. 
  8. Garnish with fresh mint and cilantro, and a sprinkling of shaved coconut, if desired. 
Adapted recipe from Sips & Apps by Kathy Casey (because I couldn't locate blue Curaçao)

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