The inspiration for this new cocktail came to me while I was cross-country skiing. I kept thinking about my ginger liqueur, and Thai coconut soup - coconut milk, ginger, lime juice...... And about the recent impulse purchase I'd made at the Farmer's Market from the nice young men of Coracao chocolate - coconut sugar! They explained to me how coconut sugar was nectar extracted from the coconut blossom, then cooked down and dried, that it's low on the glycemic index, and easily dissolved. It has a texture and flavor that's reminiscent of maple sugar; crumbly, brown, faintly redolent of coconut. They use it in their raw, organic chocolates and other treats. (Coconut blondie bar - off the hook!)
The first night I finally put it all together - oh, baby. This is GOOD. It's so good I've forgotten to take pictures of it all three times I've made it. The pictures will just have to wait......
Fit to be Thaied
Makes one large or two small cocktails
2 1/2 jiggers (3 3/4 ounces) Artemesia Organic Ginger Liqueur
1 jigger (1 1/2 ounces) fresh-squeezed organic lime juice
1 jigger (1 1/2 ounces) organic unsweetened coconut milk (I like Native Forest)
2 tsp coconut sugar
Additional coconut sugar for rimming your cocktail glass, on a small plate
Put all of the ingredients in a cocktail shaker, and stir to dissolve the sugar and combine well. Take a quick taste once it's well mixed; does it need a little more sugar? Repeat. Now add several ice cubes.
Run a cut lime slice around the rim of your martini glass, then roll the moistened outer edges in the coconut sugar until it sticks.
Now shake shake shake the cocktail shaker, counting to "20 Mississippi." Strain into your glass. Try not to chug it down. Yeah, this is chick drink; that's okay once in a while.
Note: Coconut sugar is available at natural food stores, and by mail order through a number of stores, including Amazon.
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