Lemongrass, Coconut, and Blackberry Cocktail
A tiki-style rum cocktail with creamy coconut, lemongrass syrup, and drizzled with a fresh blackberry syrup
Servings
1cocktail
Servings
1cocktail
Ingredients
For the cocktail
For the lemongrass syrup
For the blackberry syrup
Instructions
For the lemongrass syrup
  1. Trim the lemongrass, leaving just the whitish-purple section, then chop into 1/8-inch slices. Set aside.
  2. Add the sugar and water into a saucepan over medium heat, stirring until the sugar dissolves, and bring to a boil.
  3. Add the lemongrass, reduce the heat to low, and simmer for ~5 minutes.
  4. Remove from heat and cool to room temperature. If not using immediately, transfer to an airtight container and store in the refrigerator for up to 48 hours.
For the blackberry syrup
  1. Add all the ingredients into a saucepan over medium-low heat. Stir frequently until the berries are broken down, 5-10 minutes.
  2. Strain through a fine mesh strainer, pushing on the berries to extract as much juice as possible. If not using immediately, transfer to an airtight container and store in the refrigerator for up to one week.
For the cocktail
  1. Add the rum, coconut cream, orange curaçao, lime, and lemongrass syrup into a cocktail shaker and shake. Strain into a tiki glass (or other large glass) over crushed ice. Top with blackberry syrup, and garnish with mint, lemongrass, limes, and blackberries.