The Spirit World

As we continue with our thoughts of Spring, what is one of the things that come to mind? Beautiful blue sky! And lots of it.

The original version of this cocktail was created by Kathy Casey for a function at the Woodland Park Zoo. Mahali is one of the giraffes at the zoo and the cocktail represents his view of the world. I modified it just a bit to use fresh lime juice instead of (fresh) lime sweet and sour. Not a big deal but it can make it a bit easier to throw together at that first sign of a break in the clouds!

Mahali’s Sky

(slightly revised from original version)
2 large sprigs mint
1.5 tsp. Blue Curacao
2 oz Bacardi Limon Rum
1 Tbsp Malibu Coconut Rum
1 Tbsp fresh lime juice
1.5 tsp. superfine sugar
2 oz club soda

Crush the mint and drop into cocktail shaker. Add ice.
Add all other ingredients. Shake until chilled and pour (do not strain) into tall glass.

And to go with this, one of our favorite all-time appetizers from our cooking club, Steamed Mussels in Thai Basil Coconut Broth. This is one of those dishes that even once the mussels are gone you’ll want plenty of good, crusty bread on-hand to soak up the spicy, fragrant sauce!

Steamed Mussels in Thai Basil Coconut Broth

2 tsp vegetable oil
1 Tbsp minced ginger
2 tsp minced garlic
¼ tsp dried red pepper flakes
1 Tbsp minced fresh lemongrass
13.5 oz can of unsweetened coconut milk
2 tsp Thai fish sauce (nam pla)
2 tsp soy sauce
3 Tbsp coarsely chopped fresh Thai Basil
1 Tbsp fresh lime juice
2 pounds fresh mussels, washed and debearded
½ cup matchstick cut carrots
½ cup matchstick cut red bell pepper
¼ cup slivered green onion
1 Tbsp chopped fresh cilantro

In a large soup pot or Dutch oven, heat the oil over medium heat until hot. Add the ginger, garlic, red pepper flakes and lemongrass and cook, stirring often, for about 30 seconds; do not let the mixture burn. Add the coconut milk, fish and soy sauce, Thai Basil, lime juice, mussels, carrots, red peppers, and green onions. Bring to boil and cover immediately. Steam the mussels covered for 3 to 5 minutes – or until mussels open. Immediately remove from heat and with slotted spoon divide the mussels (discard any not open) and vegetables between 4 bowls and pour the broth over them. Sprinkle with cilantro and serve immediately.