1 serving
Ingredients
1 1/2 ounces of agricultural white rum (eg, la mauny, cachaca, etc.)
1 ounce of lemongrass vanilla syrup (see below)
3 1/3 ounces of Champagne
4 wedges of fresh large organic lime (recommended cultivar: Tahitian)
2 stalks of fresh organic spearmint
6 ounces of crushed ice (recommended to be made from spring water)
For the lemongrass vanilla syrup:
7 ounces of raw cane sugar
7 ounces of spring water
7 stalks of organic lemongrass
1 organic bourbon vanilla pod
Total: about 6 ounces per serving (guide for glassware)
Equipment
Muddler
Pot
Utility knife and chopping board
Bar spoon
Funnel
Sieve
Glass bottle (perhaps reused from finished spirits, at least 14 ounces in capacity)
Crushed ice machine or a very good blender
Collins glass (9-12 ounces) with a thick sturdy base, for service
Preparation
Chill the glassware and Champagne until ready for use.
Prepare the lemongrass cane sugar syrup:
Peel off the first outer layer of the lemongrass, and rinse thoroughly. Cut off 1/3 of an inch at the base, and then use only the white bottom 1/3 of the stalk (the most aromatic part of the bulb). Cut into thin slices, and keep aside the upper sections of the stalks.
Dissolve the sugar in the spring water over medium heat, stirring constantly. Add lemongrass slices, stirring occasionally over medium to low heat for about 30 minutes. Remove from heat, add vanilla pod that has been sliced down the middle, cover the pot and allow further infusion for another 45-60 minutes. Once cooled, using a funnel and sieve, strain the mixture into the glass bottle, leaving in the vanilla pod. Refrigerate until ready for use.
Prepare the crushed ice:
Make the spring water ice cubes with the smallest possible ice cube molds at least a day in advance.
Prepare the cocktail:
From the remaining lemongrass stalks, make a vertical slit along the length of each and peel off the first few layers, keeping the form as intact as possible. Wrap stalks around the plastic straws of each drink (it's preferable to use straws of a similar hue to the lemongrass). This serves as an interesting 'functional' garnish.
Rinse the spearmint and lime. For the former, use the top four leaves together with the tiniest branches, and only the leaves for the rest of the stalk. Cut the lime across the segments (not from stem to stem), and cut each half into four wedges.
Place the lime, spearmint and lemongrass syrup into the Collins glass. With the flat side of the muddler placed into the base, apply downward pressure using the inside of your palm. Muddle until most solid ingredients are well broken up, followed by adding the rum. At this point, prepare the crushed ice and add it into the Collins glass. Stir with the bar spoon until the glass feels well chilled. Top up with champagne, stir a bit, add the straw and pile some of the crushed ice on top. Additional spearmint garnish is an option.
[Mixologist's Notes: 1 ounce is equivalent to 30 milliliter (ml), 1/2 ounce is equivalent to 15 milliliter (ml), 1/3 ounce is equivalent to 10 milliliter (ml).]
Serve immediately.
Recipe and photo by Damian Sim
