These mojitos are sweet, fizzy, and just a little bit exotic.
I was recently gifted a couple of bunches of Thai basil, and wasn’t quite sure what to do with it. You can thank the good folks of Reddit for this cocktail recipe. I posted in the cocktails subreddit asking for help, and this is what was suggested!
This recipe is slightly modified from the one from The Kitchn.
For the lemongrass simple syrup (makes ~1 cup) –
- 3 stalks lemongrass
- 1 cup granulated sugar
- 1 cup water
For the cocktail (makes 1 cocktail) –
- 1 thin slice of lime
- several leaves of fresh Thai basil
- 2 oz white rum
- 2 oz lemongrass simple syrup
- Coconut LaCroix (or club soda)
To start, you’ll want to make the lemongrass simple syrup. This is something you’ll want to do ahead of time, either earlier in the day or the day before you want to make cocktails.
We’ve done simple syrup before. It’s, well, simple. This time, you’ll start by cutting your stalks of lemongrass into 1-inch sections. Bruise them with a meat mallet/rolling pin/mortar and pestle. Set them aside for a moment.
Add the sugar and water to a small saucepan over medium heat. Stir occasionally until the sugar is entirely dissolved. Allow it to come to a boil, then turn off the heat. Add the lemongrass and allow it to steep for 2 hours.
Strain the syrup, pressing down on the lemongrass to extract all of the flavor. This simple syrup will keep in the fridge for about 4 weeks.
Now, to the cocktail itself. Add the slice of lime and basil leaves to the bottom of a glass. Muddle them together. Add the rum, simple syrup, and ice. Top off with some Coconut Lacroix (my favorite) or club soda.
Need more fizzy summer cocktails in your life? I strongly suggest you try a Coconut Mojito. You’ll thank me later. Still need more fizzy La Croix-based drinks? The Grapefruit Crush is delightful, as is a Blackberry Lime Vodka Fizz.