Inspiration for Lemongrass Champagne Mojito

Lemon and Shrimp just seems to be the most natural pairing for June’s theme. Lemon is so popular with seafood because it neutralizes the ‘fishiness’ of seafood dishes; I was inspired to go along these refreshing lines, but decided to use lemongrass instead.

Lemongrass derives its aroma mainly from citral, the same essential oil found in lemon peel. I’ve always found cocktail recipes using muddled lemongrass to be lacking aromatically, so I decided to go with an infusion flavoring method. With pairing shrimp in mind, I looked at clean and sparkling cocktails, of which one of my personal favorites is the Mojito.

This libation combines the simple elements of fresh lime, mint, sugar, rum, soda and crushed ice – a real thirst-quencher. The mojito is such a wonderful cocktail that I sought to create a variation with subtle touches for which the lemongrass is perfect. The more robust spearmint is used in place of ordinary mint, and one of the best Tahitian limes is also suggested. Typically crafted with a mix of agricultural and industrial rum, I veered towards the ‘greener’ agricultural rum instead.

I can sometimes be quite a sweet-tooth, which is why I often find Mojitos made with powdered sugar not sweet enough, as the sugar tends not to mix well. Thus a liquid cane sugar is used for this recipe, through which we add elements of bourbon vanilla and lemongrass as a twist. The liquid form also allows a more aromatic flavoring through infusion.

For the sparkling lift, I have selected the best quality bubbles offered by Champagne. Compared to the artificial carbonation of soda water, Champagne delivers much finer bubbles that dance on the palate, and last much longer.

For the ice, I have showcased a belief I have been championing at Provocachic: the use of quality water to produce the cubes. The quality of water is often touted in the production of good spirits, yet right before it reaches the end consumer, tap water ice is diluted into the drinks served. For this recipe, spring water has been used to make the crushed ice and sugar syrup, a suggestion I first came across in an article by author and food critic (US Vogue) Jeffrey Steingarten.

Thus we have spearmint, lemongrass, Tahitian lime, agricultural rum, bourbon vanilla, cane sugar, Champagne and crushed ice made from spring water. Staying true to the recipe which inspires it, this cocktail is aptly entitled the Lemongrass Champagne Mojito.