Thai coco cocktail

  • 65ml coconut rum
  • 2 1/2 tbsp fresh lemongrass syrup, recipe follows
  • 1 1/2 tbsp freshly squeezed lime juice (about 1 juicy lime)
  • Very thin slice lime or spear of a fresh lemongrass frond, for garnish
  • For the fresh lemongrass syrup
  • 2 stalks fresh lemongrass, coarsely chopped
  • 500ml water
  • 225g sugar
1) Fill a cocktail shaker or small jug with ice. Add the rum, lemongrass syrup and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.)

2) Strain the drink into a chilled cocktail glass. Garnish with lime on the rim or the lemongrass spear in the drink. Serve.

Fresh lemongrass syrup:
1) Place the lemongrass, water and sugar into a saucepan and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes.

2) Strain the mixture and cool. Cover and refrigerate for up to a week.

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