Lemongrass and Ginger Rum Cocktail from Mighty Spice Cookbook by John Gregory-Smith
Cut off the ends of the lemongrass stalks and bash the fatter ends of the lemongrass a couple of times with a heavy spoon to help release their delicious flavour. Put the lemongrass in a saucepan w...
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Cooking tools:
- Chef's knife
- Cutting board
- Spoon
- Saucepan
- Measuring cup
Ingredients
- juice of 2 limes
- tonic water, for topping up
- 1 cm/½ in piece root ginger, peeled
- 100 ml/3½ fl oz/⅓ cup light rum
- 4 lemongrass stalks
- 250 g/9 oz/heaped 1 cup caster sugar
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