Thai Kondo Recipe

Make syrup

Combine 1 cup sugar and 1 cup water in a small saucepan. Add the chopped, bruised lemongrass stalks. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes to extract flavor.

Remove from heat and let steep for 30 minutes to intensify lemongrass aroma. Strain through a fine mesh sieve, pressing on the lemongrass to extract liquid. Cool completely before using. Store refrigerated up to 2 weeks.

Prepare cucumber juice

Peel (optional) and roughly chop one small cucumber. Pulse in a blender until puréed, then strain through a fine mesh sieve or cheesecloth, pressing to collect about 1 oz fresh cucumber juice. Reserve extra cucumber purée for garnish if desired.

Muddle mint

In a cocktail shaker, place 8 fresh mint leaves and 0.75 oz lemongrass simple syrup. Gently muddle just enough to release the mint oils—do not over-muddle or shred the leaves to avoid bitterness.

Combine and shake

Add 2 oz white rum (or gin), 0.75 oz fresh lime juice, 1 oz cucumber juice, and 2 dashes bitters to the shaker. Fill the shaker with ice and shake vigorously for 10–12 seconds until well chilled.

Double strain

Double strain the mixture into a highball or Collins glass filled with fresh ice using a fine mesh strainer to remove mint fragments and any cucumber solids.

Top and finish

Top the drink with 2 oz chilled club soda. Gently stir once to integrate. Add 2 dashes additional bitters on the foam/top if desired for aromatic lift.

Thread 3 thin cucumber ribbons into the glass or place them along the inside, add a lightly bruised lemongrass stalk as a stirrer, and float a lime wheel on top. Slap an extra mint sprig between your palms to release aroma and place it lightly as a garnish.

Serve immediately with a straw. Estimated flavor profile: bright citrus from lime and lemongrass, cooling cucumber and mint, subtle bitters grounding the drink—refreshing and aromatic.