Blue Thai Mojito
Blue Thai Mojito
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Doses
Tasted:      Rating (1-5):
  • Ingredients
  • Equipment
  • Directions
1/4 oz Blue Curaçao
1 1/2 oz Limon Rum
1 1/2 oz Coco-Mint Syrup*
1 oz Lime Juice
2 oz Soda Water

For garnishing
Fresh Mint and Cilantro Sprigs
Shaved Coconut (optional).
Casseroles, Boxcutters, Teaspoons, Jigger, Citrus Juicer, Strainer, Stirrer (long Spoon), Highball Glass, Cup.
Fill a Tall Glass with Ice. Measure in the Curaçao, Rum, Syrup, Lime Juice, and Soda Water. Stir with a Barspoon. Garnish with fresh Mint and/or Cilantro and a sprinkling of Shaved Coconut, if using.

*Coco-Mint Syrup:
1 cup Shredded Sweetened Coconut *
1/4 teaspoon Red Pepper Flakes
1 Bunch Fresh Mint, Torn
12 Large Sprigs Fresh Cilantro
2 cups Sugar
2 Cups Water

Combine the Ingredients in a medium Saucepan and bring to a boil. Boil for 2 to 3 minutes. Remove from heat and let steep for 1 hour. Strain, pressing out as much liquid as possible, then discard the solids. Let cool to room temperature. If not using immediately, cover and refrigerate, for up to 1 month, until needed. Remix before using.
 
 
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