Paraguayan Mint and Lemongrass Cooler with Cane Spirit and Fresh Lime

Combine the sugar, water and sliced lemongrass in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.

Serves 4

Ingredients

• 8 oz cana paraguaya or white rum
• 2 stalks fresh lemongrass, tough outer layers removed, bruised and sliced
• 1 large bunch fresh mint (about 2 cups loosely packed leaves), plus sprigs to garnish
• 3/4 cup granulated sugar
• 3/4 cup water
• 5 oz fresh lime juice (about 5 limes)
• 12 oz chilled soda water
• 4 lime wheels, for garnish
• Crushed ice, to fill

Instructions

1. Combine the sugar, water and sliced lemongrass in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
2. Take the pan off the heat, add half the mint leaves, and let the syrup steep for 30 minutes as it cools. The lemongrass needs the full time to give up its oils.
3. Strain the syrup through a fine sieve into a jar, pressing firmly on the solids, then chill until cold. It will keep in the refrigerator for two weeks.
4. Gently press the remaining mint leaves against the bottom of a cocktail shaker with a muddler — bruise them just enough to release their scent, and stop before they tear and turn bitter.
5. Add the cane spirit, lime juice and 4 oz of the chilled lemongrass syrup. Fill with ice and shake hard for 12 seconds.
6. Double-strain into four tall glasses packed with crushed ice, which keeps the drink cold without shredding the herbs.
7. Top each glass with 3 oz of chilled soda water and stir once with a bar spoon to lift the syrup up from the bottom.
8. Garnish with a generous slapped mint sprig and a lime wheel, and serve immediately while the crushed ice is still frosting the glass.
9. Paraguay drinks its herbs cold and in volume — terere, the iced yerba mate poured over crushed herbs from a guampa, is practically a national ritual during the long summer heat. This cooler borrows that logic and applies it to cana, the local sugarcane spirit distilled since colonial times. The lemongrass and mint stand in for the pohã ñana, the medicinal herbs Paraguayans pound fresh into their water each afternoon.

Nutrition (estimated, per serving)

• Calories: 190 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Sugar: 16g
• Sodium: 5mg