Thirsty Thursday: Coconut Blurry Curry Cocktail

Before you write off the idea of curry in a cocktail, just hear me out. Something rich and dreamy happens when the savory depth of green Thai curry meets sweet, silky coconut milk. When this dynamic duo gets blended with coconut rum, ice and simple syrup, it’s like a sandy Thai beach in a glass. It’s a drinkable emblem of the tropics that may have you seeing double.

Bottoms up, folks.

Coconut Blurry Curry Cocktail

Recipe courtesy of Alie Ward and Georgia Hardstark

Ingredients:
  • 6 ounces coconut rum
  • 4 ounces coconut milk
  • 1 tablespoon green Thai curry
  • 1 ounce simple syrup (or more, depending on desired sweetness)
  • 10 ice cubes
  • Basil sprigs

Directions:

Add coconut rum, coconut milk, Thai curry and simple syrup to a blender filled a quarter of the way with ice. Blend until smooth, adding more simple syrup to taste. Pour into daiquiri glasses or any tropical barware, garnish with a basil leaf and pretend you’re on a sandy beach in a faraway land. Monkey sidekick optional.

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