Lemongrass Sour Recipe – a delicious recipe with stalks, vodka, Vodka, freshly squeezed juice, simple syrup, egg. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Remove tough outer layer from each lemongrass stalk. Chop stalks into 1-inch pieces and bruise them by crushing them with the blunt side of a heavy knife. For slow infusion, add lemongrass pieces to an airtight container and cover with vodka. Seal and let stand at room temperature for 1 week, shaking daily. Taste after 1 week and continue to steep up to 2 weeks to desired flavor. Strain into an airtight container.
2
Alternatively, to infuse instantly using a siphon, take lemongrass pieces and add to whipped cream canister. Pour in vodka and seal. Charge with one N2O charger. Shake well. Charge a second time with a second N2O charger. Shake well and then discharge contents through a strainer into a clean, airtight container. Infused vodka keeps at room temperature for up to 6 months.
3
In a cocktail shaker, add Lemongrass Infused Vodka, lime juice, simple syrup, and egg white. Shake without ice for 30 seconds to incorporate the egg white. Fill cocktail shaker with ice, then shake hard until well chilled, about 30 seconds. Double strain into cocktail glass and garnish with lemon bitters and lime zest.
92
kcal
Calories
3
g
Fat
20
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 lemongrass stalks, 2 cups vodka, 2 ounces Lemongrass Infused Vodka, 3/4 ounce freshly squeezed juice from 1 lime, and more.
Yes, Lemongrass Sour Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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