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Sassy Thai Cooler


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Terry Brennan

As I scurried through the skyways on my way to work clad in my black winter coat over my black clothes not believing spring is on its way, a woman walked by sporting her fresh green trench, light pants, and pink shoes. Hmm. Such positive outward expression—others believe in the power of spring. But as warmer days are forecast, yet the mercury fails to rise up quite as much as thought, the green-eyed monster rears its head as I know of yet another friend planning to jet to a warmer climate later this month. Perhaps it’s time for another taste of the tropics from our northern climate—a latitude adjustment!

This tall rum drink created by bar chef/mixologist Kathy Casey, which appeared in Drinks magazine, is made with a coconut, mint, chili, and cilantro-infused syrup that adds an exotic kick. Just plan ahead a little, as the syrup needs to steep for an hour—but it will make enough for about 16 drinks. (It can be stored refrigerated for up to one month.) Here’s to spring! Chok dee!
 

Sassy Thai Cooler

Makes 1 drink

1 1/2 oz. Coco-Mint Syrup (recipe follows)
1 oz. fresh lime juice
1 1/2 oz. white rum
2 oz. chilled soda water
Garnish: fresh mint and/or cilantro sprigs and shaved coconut (optional)

In a cocktail shaker filled with ice, combine syrup, lime juice, and rum. Strain into a tall glass filled with fresh ice. Add soda water and stir gently. Garnish with fresh mint and/or cilantro and a sprinkling of shaved coconut if desired.

Coco-Mint Syrup

Makes 3 cups, enough for about 16 drinks

1 c. shredded sweetened coconut
1/4 tsp. red chili flakes
1 bunch fresh mint, torn
12 large sprigs fresh cilantro
2 c. sugar
2 c. water

Combine 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 and store refrigerated until needed.
 

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