This herbaceous and refreshing mojito has been adapted to mirror the flavours of a Thai som tam salad.
I’m there mojito
1 fresh red chilli
1 thumb-sized piece galangalroughly chopped (optional)
1 thumb-sized piece gingerroughly chopped
4-5 coriander leaves – we use micro coriander
4-5 Thai basil leavesor regular basil, plus 1-2 extra to garnish
65ml rum – we use Bacardi
25ml fresh lime juice
40ml coconut water
1 big mint sprigto garnish
1 stick lemongrassto garnish
Cut the chilli into 10 slices and set aside five for the garnish. Put the galangal (if using), ginger, coriander and Thai basil in a cocktail shaker, and muddle (ie, bash) with a wooden spoon, gently mashing them to release their juices.
Add the remaining five chilli slices, rum, lime juice and coconut water, fill the shaker with crushed (or cubed) ice, and churn (ie, stir) just once to disperse the solids.
Strain into a tall glass filled with ice (crushed, ideally), the extra Thai basil and reserved sliced chilli, then arrange the mint on top. Use a sharp knife to splinter one end of the lemongrass into a fan, lay it horizontally on top of the glass and serve.