Cocktail of the week: Arcade Food Hall's som tam mojito | The right blender

This herbal and refreshing mojito has been adapted to reflect the flavors of a Thai som tam salad.

For 1< / p>

1 fresh red chili pepper1 thumb-sized piece of galangal, coarsely chopped (optional)1 thumb-sized piece of ginger, roughly chopped4-5 leaves cilantro - we use micro cilantro 4-5 Thai basil leaves, or regular basil, plus 1-2 extra to garnish 65ml rum - we use Bacardi 25ml fresh lime juice 40ml water coconut 1 large sprig of mint, to garnish 1 lemongrass stick, to garnish

Cut the chilli into 10 slices and reserve five for garnish. Put the galangal (if using), ginger, cilantro, and Thai basil in a shaker and mash (i.e., bash) with a wooden spoon, crushing them gently to release their juices. /p>

Add the remaining five chili slices, rum, lime juice and coconut water, fill the shaker with crushed (or cubed) ice and mix ( i.e. stir) only once to disperse the solids.

Strain into a tall glass filled with ice (crushed, ideally), the extra Thai basil and reserved sliced ​​chili, then arrange the mint on top. Use a sharp knife to split one end of the lemongrass into a fan, lay it horizontally on the glass and serve.

Axel Bekaert, Bar Manager, JKS Group and Arcade Food Hall, London WC1