Orange Thai mojito

Coconut, sweetened, shredded	1 cup
Red pepper flakes	¼ teaspoon
Mint, torn	1 bunch
Cilantro	12 sprigs
Sugar	2 cups
Water	2 cups
Curaçao, orange	¼ ounce
Bacardi Limon	1 ½ ounces
Lime juice	1 ounces
Soda water, chilled	2 ounces

1. Combine the coconut, pepper, mint, cilantro, sugar, and water in a medium saucepan, bring to a boil, and continue boiling for 2 to 3 minutes. 
2. Remove from heat, and let steep for 1 hour. 
3. Strain, pressing out as much liquid as possible, and then discard the solids. 
4. Let cool to room temperature.
   Chef’s note: This makes enough coco-mint syrup for 16 drinks, which can be stored for up to a month. 
5. Fill a tall glass with ice. 
6. Measure in the Curaçao, rum, 1 ½ ounce of the syrup, lime juice, and soda water. 
7. Stir with a bar spoon. 
8. Garnish with fresh mint and cilantro, and a sprinkling of shaved coconut, if desired. 

Adapted recipe from Sips & Apps by Kathy Casey (because I couldn't locate blue Curaçao)