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Don’t try and use lemongrass as a straw. It just doesn’t work and you end up winded as f*ck.
I’m letting you know that this drink is a pain in the ass to make. I shouldn’t say that when the whole point of my site is to provide cocktail recipes that anyone can make but it’s a delicious labor of love for what it’s worth. For that I’d advise that if anyone reading this actually decides to make it, make a lot of it. You’ll find that its remarkably easy to drink and if you enjoy Thai food (I do and I find that remarkably easy to eat. All of it) then this is a drink that’ll have a lot of those familiar flavors and aromas.
Lets get this out of the way: making your own tamarind juice is delicious but it’s kinda gross to work with. You buy this block of seedless pulp (@ basically any Asian market), then you have to warm it up, strain it, dilute it, bottle it. But once you’re done, you have this nice tarty juice that has this subtle acidity to it that’s just begging to be used in cocktails. Because of said acidity/tartness, I didn’t really use much citrus in this drink and if you use more tamarind, you may not even need any at all. If you already make your own ginger beer, then I highly advise you use it here. Especially if you make it with a lot of that ginger spice (not that one but you know you were into them at some point. Don’t lie to yourself).
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palm sugar / lemongrass simple*
This drink is a take on the ‘Dark & Stormy’ which is pretty much a rum based Moscow Mule. So to make it more interesting, I added a lot of South East Asian flavors to make it more unique.
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*For the palm sugar / lemongrass simple:
Instead of using regular simple, take 1 part palm sugar (natural sugars from coconut trees) to equal part water; Add to that a couple 4″ pieces of fresh lemongrass (pro tip: beat them up a bit with a muddler to loosen up the fibers and release its flavors). Boil. simmer. cool. strain. bottle. You know the drill.
1 3/4 oz Sailor Jerry spiced rum
1/4 oz St. Elizabeth Allspice Dram
2 dashes Angostura bitters
3/4 oz palm sugar / lemongrass simple
3/4 oz tamarind juice
1 wedge of lime (bout an 1/8 of a lime in size)
Shake all of the above and strain into a Collins glass with some fresh ice.
Top up with ginger beer (Fever Tree here).
Garnish with a stick of lemongrass, a lime wheel and a kaffir lime leaf.
[ Enjoy ]