22 July 2009

Benito vs. the Cocktail: Lemongrass

Congratulations to Hardy Wallace of the Dirty South wine blog for winning the Murphy-Goode intern competition. This couldn't have happened to a nicer guy, and I know that he'll bring his unique combination of Southern flavor, rap lyrics, viking horns, and action figures to the wine industry. You done good, boy!

* * *

I've had lemongrass in Thai and Vietnamese food before, but this was my first time cooking with it. I had some with vegetables, with soup, and decided to chop up one stalk for cocktail purposes. I trimmed it, washed it, cut it into thin pieces, and then threw it in a pot of simmering white rum for a few minutes. I let it cool, then transferred the whole thing to a plastic container so that it could steep for a week.

You might be a cocktail fanatic if you've got a jar of Everclear and pineapple rinds brewing in the pantry.

Benito's Original
Lemongrass Cocktail

1½ oz. lemongrass-infused rum or vodka
½ oz. Cointreau
½ oz. lime juice

Combine ingredients in a shaker with ice, shake, then strain. Garnish with some of the pieces of lemongrass used in the infusion. The end result is bracing and refreshing, a grown-up take on lemonade.

Best thing about having lemongrass in the house? Breaking off a piece and handing it to someone. "Here, smell this." They're always amazed.


Samantha Dugan said...

I adore lemongrass and I will be making this cocktail for the party we are going to a week from Sunday...that long enough to steep?

Benito said...


A week ought to be fine, just slightly heat up the rum or vodka for a little bit in the microwave. Not hot, but warmed up some. More lemongrass equals more flavor, and just keep it in a cool dark place for the steeping time.

Let me know how it turns out!


Samantha Dugan said...

Will do! Thanks.