Posted by on Jun 18, 2012 in Recipe | 3 comments

A beautiful sunset at our beach

The hot summer months are upon us, and what better way to escape from the heat than relaxing with a nice refreshing glass of liquor in the evenings? Ah, but straight liquor or a bottle of beer just don’t cut it sometimes and cocktails are the only other answer!

Great for entertaining parties, or simply when you feel like indulging yourself, cocktails are fun, elegant, and usually able to satisfy any sweet tooth. It’s also very easy to experiment and fiddle with the recipe to your tastes.

Lemongrass cocktails are super simple to make and it’s a sweet concoction despite all the lime juice. Unlike some cocktails that are extremely complicated and difficult to make due to its sheer variety of nearly-impossible-to-find-ingredients, such as a few spotlighted in the New York Times, limes can be found in any local supermarket…and hey, so can lemongrass! Fancy that.

While mixing drinks with a cocktail shaker is great for showing off, it’s not required. Simply substitute with a small glass or pitcher.

Ingredients:

For one glass – 

  • 2 1/2 oz coconut rum
  • 1 1/2 oz lemongrass syrup
  • 1 oz lime juice
  • perscuitto (optional)
  • sugar (optional)

For lemongrass syrup –

  • 2 stalks fresh lemongrass, coarsely chopped
  • 2 cups water
  • 1 cup sugar

For the lemongrass syrup, place the lemongrass, water, and sugar into a pot and bring to a boil. Reduce heat, and simmer while partially covered for 15 minutes. Strain the mixture and cool. (This can last for a week in the fridge.)

For the garnish, preheat the oven to 350°F. Roll the strips of perscuitto from a corner in order to get a longer stick. Bake for about 15 – 20 minutes until crisp. Other garnish ideas: a very thin slice of lime, or a spear of fresh lemongrass frond. Perscuitto is quite salty, and thus helps to offset the sweetness of the lemongrass cocktail. It’s also always a nice treat to have edible garnish.

For the cocktail, run a wedge of lime around the rim of the glass and dip into a plate of sugar to frost. Set the glass aside (or let it chill in the fridge). Fill a cocktail shaker or small pitcher with ice, then add the rum, lemongrass syrup, and lime juice. Cover and shake or stir vigorously until combined and chilled. Strain into your cocktail glass, garnish and enjoy!

~ AJ ~


Photographs taken and provided by AnnMarie Hwang

 

3 Comments

  1. Jun-18-2012

    Oh, oh, I love lemongrass. I’ll totally have to try this <3

    • Jun-18-2012

      Let me know how you like it! =D

      • Jun-18-2012

        I think I can pick up the stuff from the local supermarket – but the trick will be getting coconut rum and not letting the little sisters drink it before I get my cocktail >_<

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