Thai Coco Cocktail

Thai Coco Cocktail by Jim Lunchick

Yield: 1 Serving (5 oz)

Ingredients

• 2 ½ ounces coconut rum
• 1 ½ ounces fresh lemongrass syrup (recipe below)
• 1 ounce freshly squeezed lime juice
• Very thin slice of lime or a spear of lemongrass (for garnish)

Directions

Fill a cocktail shaker or small pitcher with ice. Add coconut rum, lemongrass syrup, and lime juice. Cover and shake vigorously (or stir) for about 30 seconds until well chilled. Strain into a chilled cocktail glass. Garnish with a lime slice on the rim or a lemongrass spear in the drink. Serve immediately.

Fresh Lemongrass Syrup

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

Preparation:

Combine lemongrass, water, and sugar in a saucepan. Bring to a boil, then reduce heat and simmer partially covered for 15 minutes. Strain the syrup and let cool. Store covered in the refrigerator for up to 1 week.