A classic mojito with a fragrant twist, this Lemongrass and Ginger Mojito blends herbs, citrus, and sparkle in every sip.
If you know me, you know I love rum-based drinks. In fact, I always order one from the cocktail menu. Mojitos are my absolute favourites, and I always try to add a twist to the classic mojito.
Remember my Green Tea Mojito? I couldn’t resist creating another one. The possibilities feel endless when I have a bottle of rum in my hands.
Let me introduce my latest creation, the Lemongrass and Ginger Mojito. This drink is made with a lemongrass and ginger simple syrup, and it tastes incredible.
It’s refreshing and makes you feel as if you’re on a tropical island. Cheers!
Reasons to Make Lemongrass and Ginger Mojito
- Easy to customise depending on how sweet, citrusy, or strong you prefer your drinks.
- Syrup can be made ahead, which makes last-minute entertaining much easier.
- This easy recipe turns a simple bottle of rum into something that feels a little more thoughtful.
Key Ingredients for Lemongrass Mojito with Ginger
Lemongrass
Lemongrass adds bright citrus fragrance with gentle herbal flavour to the syrup. Choose firm, pale lemongrass stalks with a fresh scent and avoid dry or woody pieces.
Fresh Ginger
Fresh ginger brings gentle warmth and light spice that rounds out the sweetness. Pick smooth, firm roots rather than wrinkled or fibrous ones.
White Rum
Keeps the cocktail light and allows the citrus and herbs to remain distinct. A good-quality Cuban-style or Caribbean white rum works particularly well.
Mint Leaves
Mint contributes cooling freshness and a light herbal fragrance to the drink. Spearmint or yerba buena are ideal for a softer mint flavour.
Lime
Provides sharp acidity that balances the syrup and ginger warmth. Select limes that feel heavy for their size, as they usually contain more juice.
Find the complete list with measurements in the recipe card below.
How to Make Lemongrass and Ginger Mojito
Lemongrass and Ginger Simple Syrup
Step 1: Put all the ingredients in a small pot and place it over medium heat. Stir until the sugar dissolves, then turn off the heat and let the syrup cool completely. Strain and set aside.
Mojito
Step 1: Put the mint leaves and lime wedges in a mojito glass. If your muddler doesn't fit the glass, crush them in a separate bowl. Muddle the mint and lime together to release their juices.
Step 2: Fill the glass with ice cubes. When using a bowl, transfer the mixture to a mojito glass first, then add the ice.
Step 3: Add the rum, then fill the glass with the cold lemongrass and ginger simple syrup and soda water. Stir to combine.
Step 4: Decorate with the lemongrass stick. Serve immediately. Enjoy!
Frequently Asked Questions
Peeling is recommended for a smoother syrup, especially since the batch is small. The skin can add a slight bitterness if left on.
Yes. A fresh mint sprig, a thin slice of ginger, or a strip of lime peel all work well. Keep the garnish simple so it complements the citrus and herbs already in the drink without adding extra sweetness.
Fresh lemongrass is strongly preferred for fragrance and flavour. Dried lemongrass does not infuse in the same way and can leave a coarse texture.
You can, but it will give a deeper, slightly caramel flavour and a darker colour. White sugar keeps the drink lighter and more neutral.
Lime size and juiciness can vary from one fruit to another. Taste before serving and add a little more syrup for sweetness or a squeeze of lime for extra brightness, especially if using ginger ale instead of soda water.
Extra Help from the Kitchen
Strain the Syrup Twice – After cooling, pass the syrup through a fine sieve and then through a small piece of muslin if needed. This removes tiny ginger fibres and keeps the drink smooth.
Measure the Syrup Before Pouring – Taste a small spoonful first and adjust the quantity slightly if your limes are particularly sweet or sharp. This keeps the balance consistent.
Stir, Don’t Shake – Once assembled, stir gently rather than shaking. Shaking flattens the soda and changes the texture of the drink.
Chill the Glass First – Place the serving glass in the freezer for 10 minutes before assembling. A cold glass keeps the ice from melting too quickly.
Slice Ginger Finely Before Grating – Cutting the ginger into thin slices before grating makes it easier to handle and gives a finer texture in the syrup.
Use a Wooden Spoon as an Alternative – Use the end of a wooden spoon to gently press the mint and lime if a muddling stick isn’t available. Apply light pressure to release the juices without bruising the leaves too much.
Variations and Twists
Lemongrass, Kaffir Lime, and Ginger Mojito – Add a small kaffir lime leaf to the syrup as it heats, then strain before cooling. Muddle mint and lime in the glass, add ice and rum, then top with the infused syrup and soda water. If serving without a straw, lightly rub a mint leaf around the rim of the glass before dropping it in to enhance the aroma.
Thai-Style Ginger Lemongrass Mojito – Muddle a few extra mint leaves directly in the glass along with the lime. This increases the herbal intensity while keeping the syrup light and pourable.
Classic Lemongrass Mojito – Swap soda water for ginger ale and reduce the simple syrup to 2 tablespoons instead of 3 tablespoons. Ginger ale adds sweetness and spice, which means less syrup keeps the drink properly balanced.
Watermelon or Fruit-Infused Mojito – Muddle fresh watermelon or another juicy fruit with the mint and lime before adding ice. This allows the fruit to blend properly with the rum and syrup while adding natural sweetness and soft texture.
Storage and Shelf Life
Store the lemongrass and ginger syrup in a sterilised bottle or airtight container in the refrigerator for up to 1 to 2 weeks. The fresh ginger and lemongrass shorten its shelf life slightly compared to plain simple syrup.
Keep assembled cocktails only briefly if needed, but for best carbonation and texture, prepare each glass fresh. The syrup can be frozen in a freezer-safe airtight container for up to 3 months, leaving a little space for expansion.
Thaw overnight in the refrigerator and stir before using, as slight separation may occur. Avoid refreezing once thawed, as the texture and flavour may change.
Fresh and Fruity Mojito Ideas
Lemongrass Mojito with Ginger Recipe
Ingredients
Lemongrass and Ginger Simple Syrup
- 1 ½ tablespoon sugar
- 1 ½ tablespoon water
- ½ teaspoon freshly grated ginger
- 2 ½ cm – 1 inch lemongrass – bruised
- 1 teaspoon lime juice
Mojito
- 10 cm – 4 inch lemongrass – bruised
- ½ lime – cut into wedges
- 5 mint leaves – use yerba buena or spearmint if possible
- 3 tablespoon lemongrass and ginger simple syrup
- 45 ml – 1 ½ oz white rum
- 125 ml – ½ cup soda water
- 1 cup ice cubes
Instructions
Lemongrass and Ginger Simple Syrup
- Put all the ingredients in a small pot and place it over medium heat. Stir until the sugar dissolves, then turn off the heat and let the syrup cool completely. Strain and set aside.
Mojito
- Put the mint leaves and lime wedges in a mojito glass. If your muddler doesn’t fit the glass, crush them in a separate bowl. Muddle the mint and lime together to release their juices.
- Fill the glass with ice cubes. When using a bowl, transfer the mixture to a mojito glass first, then add the ice.
- Add the rum, then fill the glass with the cold lemongrass and ginger simple syrup and soda water. Stir to combine.
- Decorate with the lemongrass stick. Serve immediately.
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Lemongrass and ginger? Yummy!