Lemongrass Collins Recipe
Blind Tiger Gin + Fresh Lemon + Simple + Soda Water
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Ingredients
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Cocktail
Lemongrass Simple Syrup (makes ~8 oz)
Garnish
Method
Lemongrass Simple Syrup
Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat.
Add the bruised lemongrass stalks (trim leaves, smash the stalk with the back of a knife to release oils) and optional lemon zest.
Bring to a gentle simmer, stirring until the sugar fully dissolves. Do not boil vigorously; a gentle simmer for 2–3 minutes is sufficient to extract flavor.
Remove from heat and let the syrup steep with the lemongrass for 20–30 minutes, tasting after 15 minutes to check intensity.
Strain the syrup through a fine-mesh sieve (or cheesecloth) into a clean container, pressing on the solids to extract liquid. Discard solids.
Cool completely. Transfer to a sealed bottle and refrigerate for up to 2 weeks.
Cocktail Assembly
Fill a cocktail shaker halfway with ice.
Add 2 oz Blind Tiger gin, 1 oz fresh lemon juice (about half a large lemon), and 0.75 oz lemongrass simple syrup to the shaker.
Shake vigorously for 10–12 seconds until the shaker is cold and well-chilled.
Fill a Collins glass (or highball) with fresh ice.
Strain the shaken mixture into the prepared glass over the ice.
Top with approximately 3 oz soda water (adjust to taste) and gently stir once or twice to combine without losing too much fizz.
Garnish with a lemon wheel and a bruised lemongrass stalk or a mint sprig.
Serve immediately with a straw if desired.