Every year my wife plants a pot of lemongrass on our deck as an ornamental. The root of this tall grassy plant has wonderful culinary uses. Lemon grass root is pungent with a distinctive herbaceous-citrus like character. It is commonly used in Asian cuisine. Today we are using it to create a variation on the classic Gimlet. By making simple syrup from the lemongrass and replacing the traditional Rose’s Lime juice in the cocktail, we offer you a drink with a new dimension of flavor.
The Lemongrass Gimlet
In a shaker glass filled with ice add:
- 2 Ounces of London Dry Gin (for those that prefer Vodka works as well)
- 1 Ounce Lemongrass Simple Syrup
- 2 Ounces Fresh Squeezed Lime Juice
Shake and strain into a chilled martini saucer. Garnish with a short stalk of lemongrass.
Lemon Grass Simple Syrup
Harvest stalks of lemongrass by the roots and wash them thoroughly. Working from the side of the plant you can harvest a few stalks without disrupting the rest of its growth. Trim the root end up to the white stalk and keep 3-4 inches of the bottom of the stalks for use. Don’t have a lemongrass plant? You can get lemongrass at most grocery stores in the produce section.
In a medium sized saucepan add:
- 1 cup of granulated sugar
- 1 cup water
- 3-4 lemongrass stalks (sliced in half and pounded to release essential oils)
Bring to a boil, reduce heat and simmer for 10-15 minutes until reduced by 1/3. Cool and store in a sterile glass jar in the refrigerator (will keep for 7-10 days).
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