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
|
- 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.
- Remove from heat, and let steep for 1 hour.
- Strain, pressing out as much liquid as possible, and then discard the solids.
- 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. - Fill a tall glass with ice.
- Measure in the Curaçao, rum, 1 ½ ounce of the syrup, lime juice, and soda water.
- Stir with a bar spoon.
- Garnish with fresh mint and cilantro, and a sprinkling of shaved coconut, if desired.
