Forbidden Lawn Dart Recipe

Make basil-lemongrass cordial (makes ~6 oz)

Bruise the lemongrass stalk by crushing it with the back of a knife, then thinly slice the stalk. In a small saucepan combine 0.5 cup water and 0.5 cup granulated sugar over medium heat; stir until the sugar is fully dissolved. Add the sliced bruised lemongrass, 4 basil leaves (reserve remaining basil for cocktail/garnish) and the juice of half the lime (about 0.5 oz). Simmer gently for 4 minutes to release aromatics; do not boil hard. Remove from heat, cover, and let steep for 20–30 minutes. Strain through a fine-mesh sieve, pressing solids to extract flavor. Chill cordial; you will use 0.5 oz per cocktail. Cordial keeps 5–7 days refrigerated.

Prepare garnish

Thinly trim a 2–3 inch piece of lemongrass to use as a skewer/stem; if very fibrous, use the tender inner core. Lightly clap the reserved basil sprig between your palms to release oils. Quarter the remaining half lime for optional squeeze. Set aside.

Chill a rocks glass or coupe by filling with ice or placing in freezer 5–10 minutes.

In a cocktail shaker, add 2 oz reposado tequila, 0.5 oz Campari, 0.75 oz fresh lime juice, 0.5 oz ginger liqueur (or 0.25 oz ginger syrup + 0.25 oz neutral spirit), 0.5 oz basil-lemongrass cordial, 0.25 oz simple syrup, and 2 dashes orange bitters.

Add a large handful of ice to the shaker (enough to fill) and shake vigorously for 12–15 seconds until the shaker is cold to the touch and properly diluted.

Discard ice from the chilled serving glass. Double-strain the cocktail into the glass over one large ice cube or fresh ice to achieve a clean, slightly silky texture and keep small herb bits out.

Garnish by spearing a lightly bruised basil leaf and a short piece of lemongrass on the lemongrass skewer and lay it across the rim, or slap the basil sprig, tuck it into the drink, and finish with a thin lime wheel on the rim. Optionally express a lime peel or squeeze over the top to brighten aromatics.

Serve immediately.