Thai-Flavored Mojito: A Crisp & Coconutty Simple Saturday Sipper
Posted Aug 28 2010 3:01am
Lacking any desire or ability to plan this week, I found myself sitting on the lanai in deep contemplation about what to make for this week's Simple Saturday Sipper. Looking to my herbs for inspiration, I noticed that the Thai basil needed some harvesting and the mint could use a little snipping too. Since I had purchased several little local limes that needed to be used, it quickly became apparent that a Thai-Flavored Mojito was the way to go.
I just mixed a little bit of everything in my fridge and bar together--the herbs, coconut water, limes, ginger syrup, coconut rum and a little soda water and of course, ice. ;-)
Thai-Flavored Mojito by Deb, Kahakai Kitchen (Recipe for 1 cocktail)
5-6 Thai basil leaves
5-6 mint leaves
3 lime wedges 1 Tbsp agave syrup
1 Tbsp ginger syrup
2 oz freshly-squeezed lime juice 3 oz coconut rum (or rum of choice)
3 oz coconut water 3 oz tonic water ice
In the bottom of a tall glass, combine the mint, Thai basil, lime wedges and agave and muddle until mixed together and fragrant. Add ginger syrup, lime juice, coconut rum, coconut water and ice, then top off with the soda water. Stir gently to combine ingredients. Garnish with a lime slice and a couple of extra herbs. Enjoy! (Preferably outside on a warm evening.)
Notes/Results: Ahhh... perfectly refreshing, tangy and good. The Thai basil and mint combine nicely with the coconut, ginger and lime. I used agave syrup which gave it a touch of sweetness, but it is more tangy than sweet. You could do this without the coconut rum and coconut water, but it adds a nice touch. I will make these again.