Caxton magazines staffStart any party on high note with these cocktail and canapé combos. They’re so chic, your guests will never guess how simple they were to make!
INGREDIENTS
- 4 limes, halved
- 5ml fresh ginger, sliced
- 2 stalks lemongrass, thinly sliced
- 20 mint leaves
- 4–6 tot measures gin
- ¼ cup fresh mint leaves
- 4 limes, quartered
- 4 stalks lemongrass, lightly bruised with the end of a rolling pin
- a few mint leaves
- ice cubes
- 800ml–1 litre bottle soda or tonic water, chilled
METHOD
1. Squeeze the juice from the limes into a large jug, adding the spent lime halves, ginger, lemongrass and mint.
2. Crush the mixture together using the end of a rolling pin. Add the gin and crush again. Allow the mixture to infuse for 15–20 minutes.
3. To serve: divide the lime quarters, lemongrass stalks and mint into serving glasses. Add some ice cubes.
4. Strain the gin mixture into the glasses and top up with chilled tonic or soda water. Use the lemongrass stalks as a swizzle stick, to stir before serving.
Cook’s note: This cocktail is the perfect complement to soy-glazed beef and chicken skewers (see recipe above).
