Lemongrass Gimlet Recipe

Prepare lemongrass

Trim the lemongrass: remove any dry outer layers and trim the root end. Using the back of a knife or a muddler, bruise the stalks by pressing/shocking them to release oils. Slice stalks into 1–2 inch pieces.

Make syrup

In a small saucepan combine 0.5 cups water and 0.5 cups granulated sugar. Add the sliced bruised lemongrass and 0.5 tablespoon lime zest. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 8–10 minutes to infuse flavor (do not boil vigorously).

Cool and strain

Remove from heat and let the syrup cool for 10–15 minutes to steep further. Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, pressing on the lemongrass to extract liquid. Discard solids. Refrigerate syrup; it will keep for up to 2 weeks. Measure out 0.5 oz for cocktail use.

Chill glass

If desired, chill a coupe or martini glass by placing it in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail.

Shake

Add 2 oz gin, 0.75 oz fresh lime juice, and 0.5 oz lemongrass syrup into a shaker. Fill the shaker with ice (enough to come about three-quarters full). Secure the lid and shake vigorously for 10–12 seconds until the shaker is cold to the touch.

Double strain

Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any pulp.

Garnish and serve

Garnish with a lime wheel on the rim or a single bruised lemongrass stalk laid across the glass. Serve immediately.