Lemongrass, Ginger & Rum Cocktails

Let's Cook

1. Step 1.

   Cut off the ends of the lemongrass stalks and bash the fatter ends a couple of times with a heavy spoon to help release their flavor. Put the lemongrass in a saucepan with the sugar and 185ml (6fl oz/¾ cup) water and bring to the boil over high heat.

2. Step 2.

   Turn the heat down to low and simmer, shaking the pan occasionally, for 4–5 minutes, or until all the sugar has dissolved. Remove from the heat and set aside to cool completely. You will end up with more syrup than needed for four drinks; the extra can be refrigerated for a few days.

3. Step 3.

   While the syrup cools, peel and grate the ginger. Put the ginger into a cocktail shaker, discarding any fibrous bits. Pour in the rum, juice from 1 of the limes, 55ml (1¾fl oz/scant ¼ cup) of the cooled lemongrass syrup, then add the lemongrass stalks from the syrup and a handful of ice. Shake vigorously until well combined, about 15 seconds.

4. Step 4.

   Divide the cocktail into four ice-filled rocks glasses. Top up each glass with tonic water and serve with a lemongrass stalk from the shaker to use as a stirrer.

5. Step 5.

   Squeeze the juice from the remaining lime into the four glasses and stir in with the lemongrass stalks. Serve immediately.