The Triton

Career

Crew’s Mess: Lemongrass, Thai Basil and Lime Mojito

ADVERTISEMENT

Crew’s Mess: by Capt. John Wampler

The many health benefits of lemongrass has been known by Asians for more than a millennia. Citral, the primary chemical component in lemongrass, has anti-microbial and anti-fungal properties. For instance, lemongrass tea can act as a diuretic and is highly effective in flushing toxins and waste from the body, improving the function of many different organs, including the liver, spleen and kidneys.

Lemongrass is a favorite ingredient in Asian soups, stir-fry and salads. Think Thai tom yum gai or nam sod. But, as mentioned above, lemongrass can also be a delightful ingredient in tea, as well as cocktails. It is in this vein that I offer up a mojito with Asian influences.

Ingredients:
2 stalks lemongrass
1/4 cup + 2 teaspoons sugar
2 limes, sliced into 8 lime wedges
Large handful fresh Thai basil (also called pepper basil)
8 ounces white rum
Club soda, as required to top up
Ice, to serve
Lemongrass stalks, trimmed (optional, to use as stir sticks)

Preparation:
First, make a batch of simple syrup and lemongrass. Chop the lemongrass stalks into 1-inch pieces, and bruise using the back side of a chef knife or a mortar and pestle. Place them in a pot with 1 cup of water and 1/4 cup sugar. Bring to a boil, then reduce the heat and simmer for 2  minutes. Turn off the heat and let the syrup infuse for about 2 hours, or allow to cool and refrigerate for 24 hours. Before use, strain the syrup, pressing down on the lemongrass stalks to extract maximum flavor. Chill until ready to use. (once the syrup is strained, it will also keep in your fridge for a couple of weeks).

To build each cocktail, arrange 4 cocktail glasses on a work surface and place 1/2 teaspoon sugar in each glass. Add 1 lime slice into each glass along with a handful of Thai basil, and muddle together. Pour in 2 ounces rum and 2 ounces lemongrass syrup. Top with ice and club soda. If you desire a non-alcoholic drink, omit the rum and add a little extra lemongrass syrup. Stir and serve. Yield 4 cocktails.

Capt. John Wampler (www.yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.

Related Posts...
Crew’s Mess: by Capt. John Wampler One of the best things Read more...
Crew Mess: by Capt. John Wampler One of the things Read more...
Crew's Mess: by Capt. John Wampler On my recent 207th Read more...
Crew's Mess: by Capt. John Wampler The great thing about Read more...
Crew's Mess: by Capt. John Wampler In the United States, Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Editor’s Picks

Secure at Sea: Yachts tempt thieves, especially in South Florida

Secure at Sea: Yachts tempt thieves, especially in South Florida

Secure@Sea: by Corey Ranslem “I can’t believe that happened!” That’s usually the response you get when you hear about the …

Multi-yacht owner Paul Allen dies

Multi-yacht owner Paul Allen dies

Co-founder of Microsoft and large yacht owner Paul Allen died yesterday from complications of non-Hodgkin's lymphoma. He was well-known …

New plans emerge for old Summerfield yard

New plans emerge for old Summerfield yard

By Dorie Cox The Hix Snedeker Companies of Daphne, Alabama, is scheduled to meet with Fort Lauderdale city officials in November to …

Yacht industry gathers for Triton Expo

Yacht industry gathers for Triton Expo

More than 800 captains, crew and industry professionals attended the Triton Expo in October at ISSGMT in Fort Lauderdale. Fifty businesses …