1 serving
Ingredients
1 1/2 ounces of lemongrass-infused rhum agricole
2/3 ounce of fresh purple passion fruit juice
1/2 ounce of New Zealand beech ‘honeydew’ honey
2 ounces of artisan water (recommended: high silica)
15 medium to large sweet basil leaves
For the lemongrass-infused rhum agricole:
(Approximately 8 stalks) 200g of lemongrass (recommended cultivar: West-Indian)
23 ounces of rhum agricole
For the fresh purple passion fruit juice:
At least 3 small passion fruits
Total: about 5 ounces per serving (guide for glassware)
Equipment
Utility knife and cutting board
Pot (around 1 quart capacity) with cover
Ladle
Fine-sieve strainer
Teaspoon
Muddler
Glass half of 2-piece Boston shaker
3-piece Cobbler shaker
Funnel
Glass bottle (perhaps reused from finished spirits, at least 23 ounces in capacity)
Small glass bottle (about two ounces in capacity)
Cocktail glass (6 ounces), for service
Preparation
Chill the glassware in the fridge.
For the lemongrass-infused rhum agricole:
Remove the first few layers of leaves from each stalk of lemongrass and wash thoroughly. Slice the bulbous base thinly, though you should cut the whole stalk. Place the lemongrass into the pot of cool rhum agricole and then start to simmer at low to medium heat for 40-50 minutes, taking care to maintain the simmer while the pot is covered. Leave pot aside to cool down, keeping lid on. Strain into a glass bottle with the funnel and discard the herbs. Refrigerate until ready for use.
For the fresh purple passion fruit juice:
It is best to prepare this at the last moment before use. Set up the glass half of the Boston shaker with the strainer on top. Wash the passion fruit and cut it cross-wise, and scoop out the flesh and seeds into the strainer. Use the muddler to rupture and push more of the passion fruit juice through the strainer. Keep in a sealed bottle in the fridge until ready to use.
Prepare the cocktail:
Add the honey and artisan water into the glass half of the Boston shaker and stir till honey is well dissolved. Add this to the 3-piece Cobbler shaker.
Clean the fresh basil leaves thoroughly, and add it into the glass half of the Boston shaker together with the required lemongrass-infused rhum agricole. With the flat side of the muddler placed into the base, apply downward pressure using the insides of your palm. Muddle until most of the solid ingredients are well broken up. Strain into the 3-piece Cobbler shaker.
Measure the required amount of the other ingredients into the 3-piece Cobbler shaker.
Top up the Cobbler shaker (about 3/4 full) with the spring water ice cubes. Attach the top half with the built-in strainer, followed by the cap and lid (this sequence prevents too much air from being trapped inside). Shake and chill the cocktail shaker with firm, concise and vigorous strokes until your hands can't take the cold.
Strain into the glassware, straight up.
[Flavor Impressionist's notes: 1 ounce is equivalent to 30 milliliter (ml), 1/2 ounce is equivalent to 15 milliliter (ml), 2/3 ounces is equivalent to 20 milliliter (ml).
If available, it is preferable to use organic produce, especially for the lemongrass and basil.
Taste the passion fruit juice before use -- do not use if it is too acidic or unripe.
Rhum agricole is agricultural rum, which is distilled from sugar cane juice rather than molasses. It is differentiated from other agricultural rums in that it enjoys a geographic certification of its origin, recognized for exceptional quality, much like the AOC quality appellation of French wines.
Beech 'honeydew' honey from the South Island of New Zealand has a distinctive earthy flavor, produced by bees collecting nectar processed by two specific insects (Ultracoelostoma assimile and U. brittini), which in turn have sucked the sap from the Black Beech or Red Beech trees. Generally, 'Honeydew' is also known as 'forest honey,' 'pine honey' and 'fir honey.']
Serve immediately.
Variation
A possible alternative to the 'honeydew' honey may be Manuka honey. For the rum, other agricultural rum can be an alternative.
Recipe and photo by Damian Sim
