Lemongrass, Lime & Thai Basil Mojito

"This is a 2 part recipe. first you'll want to make the lemongrass simple syrup. You'll need to allow at least a couple of hours for it to infuse and cool."
photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
photo by sheepdoc photo by sheepdoc
Ready In:


  • 2 stalks lemongrass
  • 14 cup sugar
  • 2 limes, sliced into 8 lime wedges
  • 1 large handful fresh Thai basil (also called pepper basil)
  • 2 teaspoons sugar
  • 8 ounces white rum
  • club soda, as required to top up
  • ice, to serve
  • lemongrass, stalks trimmed (optional, to use as stir sticks)


  • Lemongrass simple syrup.
  • Chop the lemongrass stalks into 1-inch pieces, and bruise using 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.
  • 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.
  • Cocktail.
  • 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. Stir and serve.

Questions & Replies

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  1. Tasty. I used lemongrass in a tube which is so much easier that trying to work with lemongrass!
  2. Loved it! The original recipe is great as it stands. Second time round I added ginger and a single Thai red chile ?? to the lemongrass syrup and it added a lovely punch to the cocktail.
  3. This is a great cocktail. The lemongrass syrup added a wonderful hint of lemon that made it quite refreshing. I had a really hard time finding Thai basil and had to settle for a 1oz package at an Asian store near me, but I would have preferred clippings from a fresh plant. But it was still delicious. Thanks, momaphet. Made for Culinary Quest 2016 (Thailand).



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