Lemongrass Mojitos for Lizz

Lizz Brooks wrote in recently ” I recently returned from Maui and while I was there I had a fabulous drink and would love to know how you’d replicate it. It was a Pineapple-Lemongrass Mojito at Tommy Bahamas. I’m guessing there was fresh pineapple juice,simple syrup,and white rum. It was garnished with fresh mint and a stalk of lemongrass. But, would it be as simple as that? It was so yummy, refreshing but not too sweet”.

Lizz, this sounds like a fantastic drink and should be easy to duplicate at home. First I would infuse the rum with fresh lemongrass:

In a glass jar add 1 1/2 cups (about 1/2 a 750 ml bottle) of white rum. Then rinse 1 stalk of fresh lemongrass, remove the outside layer and discard. Cut off the top 2″ and the hard end, and discard.Then cut the lemongrass through lengthwise and cut into 2-3″ pieces. Add to the rum. Cover and let sit for 2-3 days to infuse. Then strain out lemongrass and discard.

To make a cocktail:
2-3 large sprigs of fresh mint
1 1/2 – 2 ounces of Lemongrass infused Rum
1/2 ounce simple syrup*
3/4 oz pineapple juice
3/4 ounce fresh lime juice
splash of soda water
garnish: fresh mint and a long piece of lemongrass if desired

In a cocktail shaker, muddle mint to press out the flavors with a muddler or end of a wooden spoon. Fill cocktail shaker with ice. Measure in rum, simple syrup, pineapple juice and lime juice. Cap and shake well. Then add a splash of soda (about 3/4 -1 oz) into shaker. Pour drink into tall glass. Garnish and enjoy!

Note: adjust simple syrup amount down if you like it less sweet.

*Simple Syrup – bring 2 cups water + 2 cups sugar to a quick boil, immediately remove from heat. Cool and store at room temp for up to 2 weeks.

Posted by Kathy on March 29th, 2008  |  Comments (2) |  |  Posted in Cocktails, Dishing with Kathy Casey Blog, Recent Posts

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