Photo by Angie Norwood Browne

Spring is here, and it's Friday! This refreshing Blue Thai Mojito from Sips & Apps: Classic and Contemporary Recipes for Coctktails and Appetizers is the perefct cocktail to enjoy as you kick your feet up, wind down, enjoy the beautiful weather, and start the weekend!

Makes: 1 drink

Ingredients
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)

Preparation
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.

Ingredients
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

Coco-Mint Syrup Ingredients
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

Preparation
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.

Makes: Makes 3 cups, enough for about 16 drinks

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-- Amanda Chamberlain

See More: Dinner , Food & Recipes