- Start by making the lemongrass sugar syrup. Bash the fat end of the lemongrass with a rolling pin and chuck them into a non-stick saucepan with the sugar and Xml of water. Bring to the boil over a high heat, reduce to a simmer and cook for about a minute until clear. Remove from the heat and leave to cool completely.
- Squeeze the juice of a lime into each jam jar and add the lime after. Divide the mint between each jam jar.
- Remove the lemongrass from the sugar syrup. Add the rum and mix well. Divide between the six jam jars and pop the lids on.
- When you are ready to serve, add the ice to the cocktails and then with the lid on give them a good shake. Top up with soda water and serve immediately.
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4 stalks of lemongrass
60g Golden Billington’s Caster sugar
300ml white run
12 limes, quartered
12 sprigs of mint
Soda water to serve
Ice to serve