lemongrass mojitos

Woohoo! It’s cocktail time!

I’m loving these new cocktail posts! It’s added a bit of excitement to writing that I haven’t had for awhile. Don’t get me wrong – I love writing all about food – but cocktails are so new for me and have breathed a bit of fresh air into the process. Tasting hasn’t been too shabby, either. Last night I made one with fresh raspberries and mint…coming next week!

This week I have a Lemongrass Mojito for ya’! I’m a HUGE mojito fan and the addition of fresh lemongrass takes it to a whole new level. It’s a great recipe to have for parties since everyone can just refill on their own. And feel free to just omit the lemongrass for a regular ol’ mojito – they’re great, too!

Lemongrass Mojitos

makes one pitcher

• 5-6 lemongrass stalks
• 10 limes; 9 juiced, 1 for garnish
• Fresh mint (about thirty leaves or so)
• ¾ cup sugar
• 1 cup white rum
• Club soda, chilled

1) Remove any tough outer leaves and the bulb and microwave lemongrass for 30 seconds or so. Cut 6 inches off the bottom of each stalk and slice that very thinly.

2) Combine lemongrass, mint and sugar in the bottom of a pitcher and mash with muddler or wooden spoon.

3) Add the rum, lime juice, lots of ice and top with club soda (more or less to taste, I find that a small sized bottle works well) and stir well.

4) Garnish glasses with mint sprigs, lime wedges and the tops of the lemongrass stalks.

Note: If you can’t find lemongrass or you’d just like to try the standard mojito, simply omit the lemongrass.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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