Thai Coco Cocktail
This Thai Coco Cocktail evokes the flavours of a tropical beach. It combines coconut rum with a zesty homemade lemongrass syrup and freshly squeezed lime juice. The drink is shaken with ice until chilled, then strained and elegantly garnished. The accompanying syrup recipe makes a batch that can be stored for future use. It is an ideal choice for a single, sophisticated refreshment.
Ingredients
- 65ml coconut rum
- 2 1/2 tbsp fresh lemongrass syrup, recipe follows
- 1 1/2 tbsp freshly squeezed lime juice (about 1 juicy lime)
- Very thin slice lime or spear of a fresh lemongrass frond, for garnish
- For the fresh lemongrass syrup
- 2 stalks fresh lemongrass, coarsely chopped
- 500ml water
- 225g sugar
Method
- Fill a cocktail shaker or small jug with ice. Pour in the coconut rum, lemongrass syrup and fresh lime juice. Cover and shake or stir well for about 30 seconds until the mixture is cold and combined.
- Strain the prepared cocktail into a pre-chilled glass. Add a garnish of a thin lime slice on the rim or a lemongrass spear placed directly in the drink. Serve immediately.
- To make the fresh lemongrass syrup, combine the chopped lemongrass, water and sugar in a saucepan. Bring the contents to a boil.
- Lower the heat and let the syrup simmer with the lid partially on for 15 minutes.
- Strain the syrup into a container and allow it to cool completely. Once cool, cover it and store in the refrigerator where it will keep for up to a week.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryDrink
Cuisinethai
AuthorFood Network Kitchens
