Lychee Lemongrass Recipe

Cocktail

1. 1

   Prepare lemongrass

   Trim tough outer leaves from the fresh lemongrass stalk. Lightly bruise/smash the thicker end of 1 stalk with the back of a knife or a muddler about 6–8 times to release aromatics. If using half stalk for garnish, reserve the top half unbruised for presentation.

2. 2

   Muddle lychee

   In a cocktail shaker, add the 2 peeled and pitted fresh lychees (or two drained canned lychees). Gently muddle until broken down but not completely puréed — you want a few pieces to remain for texture and aroma.

3. 3

   Build the cocktail

   Add the 2 oz Japanese whisky, 0.5 oz lychee liqueur (or 0.5 oz lychee syrup if using), 0.5 oz fresh lime juice, and 0.25 oz simple syrup into the shaker with the muddled lychee. Add the bruised lemongrass stalk to the shaker.

4. 4

   Shake

   Add a generous handful of ice (about 1 cup) to the shaker. Secure the lid and shake vigorously for 12–15 seconds to chill, dilute slightly, and extract lemongrass aroma into the mix.

5. 5

   Double-strain

   Fill a highball or Collins glass with fresh ice. Double-strain the shaken mixture into the glass using a Hawthorne strainer and a fine mesh strainer to remove pulp and lemongrass fibers.

6. 6

   Top with soda

   Gently top the cocktail with 2 oz chilled soda water. Give a gentle stir with a bar spoon (1–2 rotations) to integrate without losing too much carbonation.

7. 7

   Garnish & serve

   Skewer a peeled lychee on a short pick and rest it on the rim or drop it into the drink. Add the reserved half lemongrass stalk as a swizzle or garnish. Serve immediately with a short straw.