The appetizers are ready, the BBQ is fired up. Now, how about some unique summer cocktails?

 

These Asian-inspired cocktails contain such unexpected ingredients as Lemongrass vodka, ginger simple syrup, and coconut. Crafting your own cocktails is fun and something you can create that’s truly your own. And don’t let the infusions and syrups scare you! They’re easy and you can make them way ahead of time.

 

Why We Love These Ingredients

Lemongrass, known in Asian cuisine for its citrus-like flavor and aroma, has been used for centuries to help induce sleep, ease pain and alleviate infections.  Modern science confirms that lemongrass is, in fact, packed with medicinal compounds that protect blood vessels, improve circulation, reduce inflammation and fight off viruses and infections.

Research also shows lemongrass protects your gut lining from damage. Plus, its high levels of Vitamin C mean that it’s a natural immune booster, too.

Coconut contains large amounts of medium-chain fatty acids [MCFAs]. Not only are these types of fatty acids easier to digest than animal fats, but they also help boost endurance and stamina. In fact, it’s the reason why many athletes consume large amounts of MCFAs.

Coconut is also a natural antimicrobial that can protect against harmful pathogens and bacteria. Research also shows it may help regulate blood sugar levels.

 

Pro Tips to Get You Started

Don’t worry…simple syrups are just that. Simple! They are a great way to introduce new flavors to a cocktail without making a drink too spicy or overwhelming. 

For simple syrup, use a ratio of 1:1 water to sugar. This makes a syrup similar to what you can buy at the store. Increase the sugar for a richer syrup. To make a flavored syrup, add a handful of fresh herbs, sliced citrus, or other ingredients into your sugar and water mixture and continue to infuse into the syrup as it cools.

You can make simple syrup days ahead of time; it stays well in the fridge for up to 2 weeks. You can freeze it, too. Simply pour the syrup into an ice cube tray and freeze until hard. Pop out the frozen simple syrup cubes and transfer them to a freezer-safe bag or container. 

Infusing vodka with fresh fruits, herbs, and spices is easy, and lets you enjoy the benefits of flavored vodka without the expense. Infusion is easy, and it usually only takes three to five days to create new flavor combos for your own special cocktail. (P.S. It's perfect for gifting, too.)

Rule of thumb is to use a 1:3 ratio of 1 cup of fruits or vegetables for every 3 cups of vodka. For whole herbs and spices, use a 2:3 ratio. For example, for every 2 sprigs of rosemary or 2 sticks of cinnamon, use 3 cups of vodka.) However, this may vary according to the recipe.

To begin, thoroughly clean your glass container with soap and hot water. Next, add the fruit, herbs, and/or spices you want to infuse into your vodka, washing them beforehand. Pour in vodka to cover these ingredients, seal the jar, and leave it in a dark place for one to four weeks.

Make sure your infusion ingredients are completely submerged in the vodka. This prevents unwanted microbes from developing (and keeps your spirit safe). Once your vodka has absorbed the amount of flavor you want, remove the solid ingredients and strain the rest of the liquid.

How long to infuse? Just remember the longer, the stronger. The longer you infuse your ingredients, the more flavor they lend to the vodka. If you really want the flavor of an ingredient to come through, infuse for a month.

OK—let’s get this cocktail party started.

 

Ginger Simple Syrup

INGREDIENTS

• 2½-3 inches fresh ginger
• ⅓ cup white sugar
• ⅓ cup water

INSTRUCTIONS

1. Peel 2 1/2 to 3 inches of fresh ginger. Cut it into smaller pieces.
2. Add the ginger pieces, the water, and the sugar to a small saucepan. Bring it to a boil and then reduce the heat to low. Simmer the syrup for 2-3 minutes, then remove from heat.
3. Allow the ginger to sit in the syrup as it cools so it can further infuse.
4. Remove the ginger pieces before storing them in an airtight container in the fridge. The syrup should last for about 2 weeks.

 

Lemongrass Simple Syrup

INGREDIENTS

• 2 stalks fresh lemongrass, coarsely chopped
• 2 cups water
• 1 cup sugar

INSTRUCTIONS

1. Place lemongrass pieces, water and sugar into a saucepan. When it comes to a boil reduce heat and simmer, partially covered, for 15 minutes.
2. When the mixture cools, strain, cover and refrigerate for up to a week.

 

Lemongrass infused vodka

INGREDIENTS:

• 1 bunch lemongrass stalks (bunch should be about 2″ diameter total x 12″)
• 1 liter vodka

INSTRUCTIONS:

1. Trim the root ends and leaf blades from the lemongrass stalks.  If the stalks are thick (think green onion thickness) cut in half lengthwise.  Then cut the stalks into 2″ sticks.  
2. In a glass bottle or jar with a mouth large enough to receive your stalks, add the lemongrass sticks. Fill with vodka to the top making sure the stalks are covered.  Store in a cool, dim spot for at least one month.
3. Strain the stalks from the vodka.  Use the vodka as you would any citrus vodka in cocktails.  

Thai coconut cocktail

INGREDIENTS:

• 2 1/2 ounces coconut rum
• 1 1/2 ounces Lemongrass Syrup
• 1 ounce freshly squeezed lime juice (about 1 juicy lime)
• Very thin slice lime or spear of fresh lemongrass, for garnish

INSTRUCTIONS:

1. Fill a cocktail shaker or small pitcher with ice. Add the rum, lemongrass syrup, and lime juice.
2. Cover and shake vigorously until combined and chilled, about 30 seconds.
3. Strain into a chilled cocktail glass. Garnish with lime on the rim or a lemongrass spear

 

Lemongrass Sour

INGREDIENTS:

• 2 ounces Lemongrass-Infused Vodka
• 3/4 ounce freshly squeezed juice from 1 lime
• 1/2-ounce simple syrup
• 1 large fresh egg white (see note)
• 3 dashes lemon bitters
• Curly lime zest, peeled with a zester, for garnish

INSTRUCTIONS:

1. In a cocktail shaker, add Lemongrass-Infused Vodka, lime juice, simple syrup, and egg white. Shake without ice for 30 seconds to incorporate the egg white.
2. Fill cocktail shaker with ice, then shake hard until well chilled, about 30 seconds. Double strain with cocktail strainer and a fine-mesh strainer into cocktail glass and garnish with lemon bitters and lime zest.

 

Lemongrass & Coconut Milk Sake Cocktail

INGREDIENTS:

• 1½ oz sake
• ½ oz lemongrass-infused vodka
• ¾ oz cucumber juice
• ½ oz ginger-lemongrass simple syrup
• ½ oz full-fat coconut milk
• 2 inches fresh lemongrass, roughly chopped

INSTRUCTIONS

1. To make the ginger-lemongrass simple syrup, follow the directions for ginger simple syrup and add 2 inches of chopped lemongrass in with the ginger.
2. Add the vodka and fresh lemongrass pieces to a mixing glass Muddle well with a muddler (really smash the stuff).
3. Add in the sake, cucumber juice, coconut milk, ginger-lemongrass simple syrup, and ice. Stir well to combine.
4. Strain into a lowball glass that's been filled with ice.
5. Garnish with additional cucumber or lemongrass.

 

 

Recipe sources: 

 https://docs.google.com/document/d/1Tq8JVEadh6E0ds0AMc84dQvslV9jqyaZ3dJTKEg2uiM/edit?usp=sharing

 

Ginger Syrup

https://girlandtonic.co/ginger-simple-syrup/

 

Lemongrass Infused Vodka

http://www.onetomato-twotomato.com/recipe/lemongrass-infused-vodka-recipe/

 

Coconut Lemongrass Cocktail

https://www.foodnetwork.com/recipes/food-network-kitchen/thai-coco-cocktail-recipe-1953573

 

Lemongrass Sour

https://www.seriouseats.com/lemongrass-sour-vodka-cocktail-drink-recipe

 

Summer Sake Cocktail

https://girlandtonic.co/aroi-mak-mak-sake-cocktail/