Lemongrass, a Thai citrus touch for drinks and cocktails

Lemongrass is a staple aromatic ingredient in Thai cuisine, where it adds a citrusy note to dishes like Thai-style mussels or tofu with lemongrass and Asian vegetables. Its fragrance also works well in beverages, from soft drinks to cocktails and even water.

One common way to use it is to make a syrup. Crush the stem, place it in a saucepan with water and sugar, bring it to a boil over high heat, and then, covered, simmer for 20 minutes. Afterward, strain it. The syrup can be mixed with soda or added to homemade citrus soda with ice for a more intense flavor.

Lemongrass pairs well with mint, ginger, or kaffir lime. A mix with soda makes a refreshing drink with a Thai-inspired citrus note.

In alcoholic beverages, the peeled stalks can be infused in your preferred liquor for at least 24 hours in a cool, dry place. The longer they steep, the more intense the flavor will be, and one or two weeks will produce a more pronounced result than a single night. In a spicy margarita, the citrus notes of lemongrass complement the acidity of the lime juice and pair well with the sweet, orangey Cointreau.

For an alcohol-free option, lemongrass can be infused in oil. The stalks are peeled, crushed in a mortar and pestle, and left in the chosen oil for 48 hours in a warm, sunny spot before straining. A drop of this oil in a glass of water enhances its flavor.