From Our Food and Drink Archives

Bangkok Lemonade


2 stalks lemon grass
1½ oz rum
1 oz simple syrup (see below)
Juice of ½ lemon
Coconut water to taste
Lemon wedge


  1. Chop 1 stalk lemon grass.
  2. To a cocktail shaker filled with ice, add chopped lemon grass, rum, simple syrup and lemon juice. Shake sharply and strain into a tall glass filled with ice.
  3. Top up with coconut water. Garnish with remaining lemon grass and lemon wedge.
Makes 1 cocktail
Bangkok Lemonade (Entertaining Size)
  1. To a large pitcher filled with ice, add 8 oz white rum, 5 cups coconut water, 1 cup Lemon Grass Syrup (recipe follows) and ¾ cup lemon juice.
  2. Pour into tall glasses and garnishw tih lemon grass stalks and lemon wedges.
Makes about 8 cocktails
Simple Syrup
Combine equal parts sugar and boiling water, and stir until sugar has dissolved. Once cooled, store in the refrigerator for up to 2 weeks.
Lemon Grass Syrup

In a small saucepan, combine 1 cup Simple Syrup and 6 stalks finely sliced lemon grass. Bring to a boil, remove from heat and allow to cool. Strain and reserve syrup. Discard lemon grass.

Makes 1 cup (250 mL)