Thai Coco Cocktail

Happy Hour - Wikipedia states that one possible origin of the term is from the United States Navy. In the 1920's, happy hour was slang for a scheduled entertainment period on board a ship.

Sounds good to me - let's set sail. Destination Thailand!

If it's possible - and the smell or taste of coconut makes it possible for me, to have a vacation in a glass - this just might be it. "It" being the Thai Coco Cocktail and here's how to whip one up.

Thai Coco Cocktail


2 1/2 ounces coconut rum

1 1/2 ounces Fresh Lemongrass Syrup, recipe follows

1 ounce freshly squeezed lime juice (about 1 juicy lime)

Very thin slice lime or spear of a fresh lemongrass frond, for garnish

Fill a cocktail shaker or small pitcher with ice. Add the rum, lemongrass syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Garnish with lime on the rim or the lemongrass spear in the drink. Serve.

Fresh Lemongrass Syrup:

2 stalks fresh lemongrass, coarsely chopped

2 cups water

1 cup sugar

Place the lemongrass, water, and sugar into a saucepan and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to a week.

Yield: 2 cups

I would serve this with, well, Thai food.

Sounds daunting, but here's a tasty recipe with a short ingredient list for this type of cuisine.

Spooning it onto endive or fried wontons makes it a quick and easy finger food - which means one hand is free to sip the Thai Coco.

And your mind is free to dream of white sandy beaches far, far away.