1Thai, serrano, or jalapeño pepper(sliced; seeds removed for a milder drink)
3tablespoonsfresh lemon juice
½cupvodka
1cupginger beer
Lemon wedges and rosemary sprigs(to garnish)
Instructions
In a small saucepot, heat the water and sugar over medium-high heat until the liquid comes to a simmer and the sugar dissolves. Add the lemongrass, rosemary, and chile pepper, and turn off the heat. Let the mixture sit for 2 hours at room temperature, then strain out the solids. Chill the syrup in the fridge for at least an hour (see Note).
In a pitcher, combine 2 tablespoons cup of the simple syrup, the lemon juice, and vodka. Pour in the ginger beer and stir. Taste and add more simple syrup if you want a sweeter drink. Fill 4 rocks or highball glasses with ice and pour over the cocktail. Garnish with rosemary sprigs and lemon wedges, and serve.
Video
Notes
Usually, when you cook with lemongrass, you want to use the more tender, pale inner part of the lower half of the stalk. But here, you will be straining out the lemongrass solids so you can use the whole thing. Use a meat mallet or the base of a knife to pound the stalks of lemongrass to release more flavor and aroma, and then chop it.
This recipe makes a lot more simple syrup than you will need to make 4 drinks. Either make a second batch of drinks (the most likely decision!) or keep it for up to a week to make another round later in the week. Or you can use it in place of a different simple syrup in another drink recipe; just make sure the flavors of the rosemary, lemongrass, and chile pepper will be compatible with the other ingredients. The syrup is not that strongly flavored, so it shouldn’t overpower any drink when used in a small quantity.
This simple syrup can be added to both alcoholic and non-alcoholic beverages. I think it would be amazing in lemonade or watermelon lemonade, providing another sophisticated layer of flavor.