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.
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.