Blue Thai mojito
Makes 1 drink

1/4 ounce blue Curaçao
1 1/2 ounces Bacardi Limon rum or Bacardi white rum
1 1/2 ounces Coco-Mint Syrup (recipe follows)
1 ounce fresh lime juice
2 ounces chilled soda water

For garnishing
Fresh mint and/or cilantro sprigs
Shaved coconut (optional)

Fill a tall glass with ice. Measure in the Curaçao, rum, syrup, lime juice, and soda water. Stir with a bar spoon. Garnish with fresh mint and/or cilantro and a sprinkling of shaved coconut, if using.

Coco-mint syrup
Makes three cups, enough for about 16 drinks

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 two to three minutes. Remove from heat and let steep for one 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 one month, until needed. Remix before using.