This herbaceous and refreshing mojito has been tailored to reflect the flavours of a Thai som tam salad.
Som tam mojito
Serves 1
1 contemporary pink chilli
1 thumb-sized piece galangal, roughly chopped (non-obligatory)
1 thumb-sized piece ginger, roughly chopped
4-5 coriander leaves – we use micro coriander
4-5 Thai basil leaves, or common basil, plus 1-2 additional to garnish
65ml rum – we use Bacardi
25ml contemporary lime juice
40ml coconut water
1 massive mint sprig, to garnish
1 stick lemongrass, to garnish
Reduce the chilli into 10 slices and put aside 5 for the garnish. Put the galangal (if utilizing), ginger, coriander and Thai basil in a cocktail shaker, and muddle (ie, bash) with a picket spoon, gently mashing them to launch their juices.
Add the remaining 5 chilli slices, rum, lime juice and coconut water, fill the shaker with crushed (or cubed) ice, and churn (ie, stir) simply as soon as to disperse the solids.
Pressure right into a tall glass stuffed with ice (crushed, ideally), the additional Thai basil and reserved sliced chilli, then prepare the mint on high. Use a pointy knife to splinter one finish of the lemongrass right into a fan, lay it horizontally on high of the glass and serve.
Axel Bekaert, bar supervisor, JKS Group and Arcade Meals Corridor, London WC1
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