Lemongrass Daiquiri Recipe

Prepare aromatics

Trim the lemongrass: remove any dry outer leaves, bruise the stalks by hitting them with the back of a knife or muddler and then slice them into 1–2 inch pieces. Peel the ginger and lightly smash it with the flat of a knife, then slice into 2–3 thin rounds.

Simmer syrup

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add the prepared lemongrass pieces and sliced/smashed ginger. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer gently for 8–10 minutes to extract flavor.

Infuse & finish

Remove from heat and let the syrup steep for 15–20 minutes for stronger aromatics. Strain the syrup through a fine-mesh sieve into a heatproof container, pressing on solids to extract liquid. Stir in 1/2 tsp vanilla extract. Cool to room temperature, then refrigerate. The syrup yields about 8–10 oz and will keep 7–10 days refrigerated.

Chill glass: Place a coupe or martini-style glass in the freezer for a few minutes or fill with ice water while you prepare the drink.

Combine ingredients: In a cocktail shaker, add 2 oz white rum, 1 oz fresh lime juice (about 1 medium lime), and 3/4 oz lemongrass-ginger vanilla syrup. Add plenty of ice (about 3 large cubes) to the shaker.

Shake vigorously: Secure the shaker and shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosty. This both chills and dilutes the cocktail to proper balance.

Double strain & serve: Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe using both the shaker strainer and a fine mesh strainer to remove any tiny ice shards or bits of pulp for a clean, silky texture.

Garnish & aroma: Express a lime peel over the drink to release oils, rim the glass with the peel if desired, and discard or place the peel as garnish. Add a lemongrass ribbon (lightly bruised) or a thin lime wheel on the rim for visual appeal. Serve immediately.