The quintessential Kentucky cocktail gets a Caribbean twist with cane syrup and rum, while fragrant lemongrass adds a lemony notes (above, center).
Recipe by Jim Meehan, Tasting Table Drinks Editor
Yield: 1 cocktail
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
1½-inch rib of lemongrass root, quartered
¼ ounce Petite Canne Sugar Cane Syrup
2 ounces dark rum, preferably Appleton Estate Reserve
3-inch lemongrass root, quartered, for garnish
Muddle the lemongrass root with the cane syrup in the bottom of a chilled julep cup. Add the rum and some crushed ice and stir. Top with more crushed ice and garnish with the lemongrass root.