This Thai-themed gin mojito is a perfect summer drink. Follow the recipes below for either a single serving by the glass or a pitcher that will serve 30.
By the glass:
1.5 Tbsp lemon grass simple syrup (see below)
2 oz gin
Juice of 1 lime
pinch of salt
Thai chili or habañero (either a quarter-round of thai chili or a small strip of habañero)
In a highball glass, muddle the syrup, 6 — 8 mint leaves, roughly equal portion of cilantro leaves, and small piece of chili. Add ice, lime juice, gin, salt. Stir until salt is dissolved. Top with soda, garnish with lemon grass stalk. Stir to combine.
By the pitcher (enough for 30 mojitos):
Be sure to watch the video of Ben Beuchler, systems administrator at Clockwork Active Media Systems, making a pitcher for his fellow Clockworkers.
1.75 l gin
3 c lemon grass simple syrup
juice of 30 limes
3 tsp salt
3 — 4 bunches mint
3 — 4 bunches cilantro
1 thai chili or habañero
Combine gin, syrup, lime juice, salt in a 1 gal pitcher. This mixture can be stored for several days in the refrigerator. To each glass, add 6 — 8 mint leaves, equivalent volume of cilantro leaves, 1/2 cup of the juice mixture, and a chili piece. Muddle. Add ice, top with soda water. Stir to combine.
Lemongrass Infused Syrup
3 c sugar
3 c water
2 — 3 stalks fresh lemon grass, rough chopped and bruised.
Bring sugar and water to boil. Remove from heat and add lemon grass. When cool, strain into storage/serving container. If you can let it sit a few extra hours before straining, even better.