The many health benefits of
lemongrass has been known by Asians for more than a millennia. Citral, the primary
chemical component in lemongrass, has anti-microbial and anti-fungal
properties. For instance, lemongrass tea can act as a diuretic and is highly
effective in flushing toxins and waste out of the body; improving the function
of many different organs including the liver, spleen and kidneys.
Lemongrass is a favorite
ingredient in Asian soups, stir-fry and salads. Think Thai tom yum gai or nam
sod. But as mentioned above, lemongrass can also be a delightful ingredient in
tea as well as cocktails. It is in this vein that I offer up a mojito with
Asian influences.
INGREDIENTS:
2 stalks lemongrass
1/4 cup + 2 teaspoons sugar
2 limes, sliced into 8 lime
wedges
Large handful fresh Thai basil
(also called pepper basil)
8 ounces white rum
Club soda, as required to top up
Ice, to serve
Lemongrass stalks, trimmed
(optional, to use as stir sticks)
Preparation:
First, make a batch of simple
syrup and lemongrass. Chop the lemongrass stalks into 1-inch pieces, and bruise
using the back side of a chef knife or 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. Before use, 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).
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. If you desire a non-alcoholic drink, omit the rum and add a
little extra lemongrass syrup. Stir and serve. Yield 4 cocktails.
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