📝 About This Recipe
This vibrant fusion cocktail reimagines the classic Cuban Mojito through the aromatic lens of a Bangkok herb garden. By swapping traditional spearmint for the peppery, anise-like notes of Thai Holy Basil and infusing the syrup with citrusy lemongrass, we create a drink that is both familiar and thrillingly exotic. It is a sophisticated, refreshing balance of heat, herb, and citrus that perfectly bridges the gap between East and West.
🥗 Ingredients
Lemongrass Simple Syrup
- 1/2 cup Granulated Sugar
- 1/2 cup Water
- 1 piece Lemongrass Stalk (bruised and chopped into 2-inch lengths)
- 1 inch Fresh Ginger (peeled and sliced into rounds)
The Cocktail Base
- 4 oz White Rum (high-quality silver rum)
- 2 oz Fresh Lime Juice (approximately 2 medium limes)
- 12-15 pieces Thai Basil Leaves (freshly picked, purple stems removed)
- 1/2 piece Thai Bird's Eye Chili (seeds removed for mild heat, optional)
- 4-6 oz Club Soda (chilled)
- 2 cups Crushed Ice (pebble ice is preferred)
For Garnish
- 2 pieces Thai Basil Sprigs (top clusters for aromatics)
- 2 pieces Lime Wheels (thinly sliced)
- 2 pieces Lemongrass Stalk (trimmed to 5 inches to use as stirrers)
- 1 pinch Dehydrated Chili String (optional for visual flair)
👨🍳 Instructions
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1
Prepare the Lemongrass Simple Syrup by combining sugar, water, bruised lemongrass, and ginger slices in a small saucepan over medium heat.
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2
Stir the mixture constantly until the sugar has completely dissolved and the liquid begins to simmer.
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3
Remove the syrup from the heat and let it steep for at least 10 minutes to allow the aromatics to infuse. Strain through a fine-mesh sieve and refrigerate until cold.
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4
Chill two highball glasses in the freezer for 5 minutes to ensure the cocktail stays crisp.
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5
In a sturdy cocktail shaker, place the fresh Thai basil leaves and the deseeded Thai bird's eye chili (if using).
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6
Add 1.5 ounces of the cooled Lemongrass Simple Syrup to the shaker over the leaves.
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7
Using a muddler, gently press the basil leaves to release their essential oils. Do not shred the leaves; a few firm presses are enough to release the aroma.
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8
Pour in the fresh lime juice and the white rum.
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9
Add a handful of ice cubes to the shaker and shake vigorously for about 10-15 seconds until the outside of the shaker feels frosty.
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10
Fill your chilled highball glasses 3/4 full with fresh crushed ice.
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11
Double strain the mixture (using the shaker's strainer and a fine-mesh tea strainer) into the glasses to ensure no small bits of basil or chili clog the straw.
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12
Top each glass with a splash of chilled club soda, allowing the bubbles to lift the herbal scents.
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13
Gently stir with a bar spoon or a lemongrass stalk to incorporate the soda without losing carbonation.
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14
Slap a sprig of Thai basil between your palms to 'wake up' the aroma and tuck it into the glass alongside a lime wheel and a lemongrass stirrer.
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15
Serve immediately with a straw, ensuring the basil garnish is close to the nose for the best sensory experience.
💡 Chef's Tips
Always use Thai Basil (Holy or Queen of Siam) rather than Italian Sweet Basil; the latter lacks the spicy, clove-like punch needed for this profile. To get the most out of your lemongrass, smash the base with the back of a knife before simmering to break the tough fibers. If you are sensitive to heat, leave the chili out entirely, or just rub the rim of the glass with a cut chili for a ghostly tingle. For a clearer cocktail, always double strain through a fine mesh to catch the tiny fragments of muddled herbs. Make a larger batch of the lemongrass syrup; it keeps in the fridge for up to two weeks and is great in iced tea.
🍽️ Serving Suggestions
Pairs beautifully with spicy Thai appetizers like Chicken Satay with peanut sauce. Serve alongside Crispy Spring Rolls to cut through the richness of the fried pastry. Excellent with a green papaya salad (Som Tum) as the sweetness of the drink balances the lime and fish sauce. Great for a summer BBQ featuring grilled seafood or coconut-marinated shrimp skewers. Serve as a palate cleanser between courses of a spicy multi-course Asian fusion dinner.