Lemongrass Mojito Recipes

Steps:

• Halve the lemongrass stick widthways, finely chop bottom half and muddle with mint and sugar syrup in cocktail shaker.
• Add rum and ice, shake vigorously, pour all into highball or Collins glass, top with soda water.
• Using the back of the knife, crush cut end of remaining half of lemongrass and garnish drink with it, crushed end inside the glass.

Steps:

• Microwave lemongrass on high for 40 seconds. Cut bottom 7 inches from each stalk. Slice thinly (save tops for garnish). Combine sliced lemongrass, mint, and sugar in shaker; mash well with muddler or wooden spoon. Add rum and lime juice; mash until all sugar dissolves. Strain into 2 highball glasses. Fill with ice; top with club soda. Garnish with lemongrass tops.

Steps:

• Syrup: place the water and raw sugar in a saucepan over a medium low heat. Stir to dissolve the sugar. Remove from the heat and add the lemongrass, ginger and kaffir lime leaves. Leave for a couple of hours or overnight before straining. The syrup will keep in a sterilised bottle for around 2 weeks.
• Mojito: place the syrup, lime and rum in a glass and muddle with a muddling stick to release all the juice from the lime. If you don't have a muddling stick you can use the end of a wooden spoon.
• Place the mint leaves in your hand and clap them together. Rub the mint leaves around the rim of the glass before popping them in the glass.
• Top with ice and sparkling water. Stir to make sure everything is well mixed, and garnish with lime wheels, a mint sprig and a lemongrass stalk.

Steps:

• Lemongrass simple syrup.
• Chop the lemongrass stalks into 1-inch pieces, and bruise using a mortar and pestle. Place them in a pot with 1 cup of water and 1/4 cup sugar. Bring to a boil, then reduce the heat and simmer for 2 minutes. Turn off the heat and let the syrup infuse for about 2 hours, or allow to cool and refrigerate for 24 hours.
• Strain the syrup, pressing down on the lemongrass stalks to extract maximum flavor. Chill until ready to use. Once the syrup is strained, it will also keep in your fridge for a couple of weeks.
• Cocktail.
• To build each cocktail, arrange 4 cocktail glasses on a work surface and place 1/2 teaspoon sugar in each glass. Add 1 lime slice into each glass along with a handful of Thai basil, and muddle together.
• Pour in 2 ounces rum and 2 ounces lemongrass syrup. Top with ice and club soda. Stir and serve.

Steps:

• 1. Halve the lemongrass stick widthways, finely chop bottom half and muddle with mint and sugar syrup in cocktail shaker.
• 2. Add rum and ice, shake vigorously, pour all into tall glass, top with soda water.
• 3. Using the back of the knife, crush cut end of remaining half of lemongrass and garnish drink with it, crushed end inside the glass.