Cardamom-lemongrass syrup lends a bit of Thai spice to a fresh cocktail made with rum and coconut. This recipe first appeared in the iPad edition of our October 2013 issue with the article A Toast to Paradise.
Cardamom-lemongrass syrup lends a bit of Thai spice to a fresh cocktail recipe made with rum and coconut.
Yield: makes 1 Cocktail
For the Cardamom-Lemongrass Syrup
1⁄2 cup sugar
4 cardamom pods, crushed
1 stalk lemongrass, trimmed and thinly sliced
For the Cocktail
3 sprigs Thai basil
1 oz. fresh lime juice
1 1⁄2 oz. light rum
1 oz. cardamom-lemongrass syrup
1⁄2 oz. crème de coconut
Club soda, for topping
Make the cardamom-lemongrass syrup: Boil sugar and 1⁄2 cup water in a 1-qt. saucepan until sugar is dissolved. Remove from heat and add cardamom and lemongrass; let cool and then strain. Makes 1 cup. Syrup will keep, refrigerated, for up to two weeks.
Muddle 2 basil sprigs with lime juice in a cocktail shaker. Add rum, crème, syrup, and ice. Shake vigorously and strain into a glass mug; top with soda and garnish with remaining basil sprig.