Pod Thai

  • Serves

    makes 1 Cocktail


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

  • 12 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 12 oz. light rum
  • 1 oz. cardamom-lemongrass syrup
  • 12 oz. crème de coconut
  • Club soda, for topping


Step 1

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.

Step 2

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.

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