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, Recent Posts

2 Responses to “Lemongrass Mojitos for Lizz”

  1. Lizz Brooks Says:

    Kathy, thank you so much! Infusing the rum with the lemon grass makes perfect sense. Trust me folks, this is a good one! Now for a nice, sunny evening out on the deck to enjoy one of these yummy cocktails.

  2. Lizz Brooks Says:

    Hi Kathy,
    When I was in Maui in January, along with the Lemongrass Mojito, there was another item I’d love to duplicate. This was served at Tommy Bahamas as soon as you sat down. The waiter brought out a basket of fresh, warm sourdough bread along with a ramekin of yummy, sweet ‘Ginger Butter’. It was whipped butter, cinnamon, nutmeg and crystallized ginger. It was whipped into a consistency that was as smooth as silk. To die for! It was kind of like eating an Asian Cinnamon Roll, if that makes sense.
    I’ve tried to duplicate it since then, and while the taste is great, I can’t get the crystallized ginger to completely emulsify. I’m always left with little chunks of the ginger. Any ideas? I think this spread would be great on French toast, waffles or pancakes, too!

    Thanks,
    Lizz Brooks

Untitled