1 cardamom pod
2cm/¾in piece fresh ginger, cut into matchsticks
2 fresh kaffir lime leaves
2 tsp sugar syrup (also sold as gomme syrup)
30ml/1fl oz gin
1 tbsp lychee liqueur
1 tbsp lime juice
25ml/1fl oz Asian pear juice (or use ordinary pear juice)
crushed ice
1 lemongrass stalk, trimmed
1 fresh kaffir lime leaf
Place the cardamom pod into a cocktail shaker and crush with the end of a rolling pin. Bruise the basil leaves by rolling them in your hand. Add these to the cocktail shaker, along with the ginger, and crush (muddle) well with the end of a rolling pin.
Add the sugar syrup, gin, lychee liqueur, lime juice and pear juice. Shake hard, then strain into a tumbler filled with crushed ice. Garnish with a stalk of lemongrass and a kaffir lime leaf.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Sangria
Apple Martini
Whisky sour
See more cocktail recipes
Mint lemonade
Apple Martini
See more Wayne Collins recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
