Mojito cocktail with a twist

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

Enjoy the flavours of Thailand with this refreshing cocktail made with Thai basil, lemongrass and lime.

Arlene from Carrickfergus Cookery School, Carrick YMCA, welcomes groups with this lovely cocktail, at her Thai demonstration classes, which are available to book for groups of 10.

See more on the Facebook page carrickferguscookeryschool.

Lemongrass, Lime & Thai Basil Mojito

(Serves 4)


2 stalks lemongrass

50g sugar

2 limes, sliced into 8 lime wedges

Large handful fresh Thai basil (also called pepper basil)

240g white rum

Soda water, as required to top up

Ice, to serve

Lemongrass stalks, trimmed (optional, to use as stir sticks)


1. First, make the lemongrass syrup.

Chop the lemongrass stalks into 1-inch pieces, and bruise using a mortar and pestle.

Place them in a pot with 225ml of water and 50g 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.

2. 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.

3. To build each cocktail, arrange 4 cocktail glasses on a work surface.

Add a pinch sugar and 1 lime slice into each glass, along with a handful of Thai basil, and muddle together.

4. Pour in 60ml rum and 60 ml lemongrass syrup per glass.

Alternatively, add to a cocktail shaker with some ice cubes and shake well.

5. Top each cocktail glass with ice and soda water.

6. Decorate with a slice of lime on edge of the glass, stir and serve with a smile to your grateful guests.