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Ingredients
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Cocktail Base
Top & Garnish
Lemongrass Simple Syrup (makes ~1 cup)
Method
Lemongrass Simple Syrup
Make syrup
Combine 1 cup sugar and 1 cup water in a small saucepan. Add the chopped, bruised lemongrass stalks. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes to extract flavor.
Remove from heat and let steep for 30 minutes to intensify lemongrass aroma. Strain through a fine mesh sieve, pressing on the lemongrass to extract liquid. Cool completely before using. Store refrigerated up to 2 weeks.
Cocktail Assembly
Prepare cucumber juice
Peel (optional) and roughly chop one small cucumber. Pulse in a blender until puréed, then strain through a fine mesh sieve or cheesecloth, pressing to collect about 1 oz fresh cucumber juice. Reserve extra cucumber purée for garnish if desired.
Muddle mint
In a cocktail shaker, place 8 fresh mint leaves and 0.75 oz lemongrass simple syrup. Gently muddle just enough to release the mint oils—do not over-muddle or shred the leaves to avoid bitterness.
Combine and shake
Add 2 oz white rum (or gin), 0.75 oz fresh lime juice, 1 oz cucumber juice, and 2 dashes bitters to the shaker. Fill the shaker with ice and shake vigorously for 10–12 seconds until well chilled.
Double strain
Double strain the mixture into a highball or Collins glass filled with fresh ice using a fine mesh strainer to remove mint fragments and any cucumber solids.
Top and finish
Top the drink with 2 oz chilled club soda. Gently stir once to integrate. Add 2 dashes additional bitters on the foam/top if desired for aromatic lift.
Garnish & Serve