1 small lemongrass stalk
1 tbsp mint leaves, plus extra to serve
¼ cup Bulleit Bourbon
2 tbsp lime juice
1 ½ cups crushed ice
250 ml can ginger beer, chilled
- Peel away tough outer leaves from lemongrass. Trim base. Cut stalk in half lengthways. With the flat side of a large knife, press on the white part of the stalk to bruise it.
- Trim pieces in length to extend above rim of two glass tumblers. Place in tumblers with mint. Combine bourbon and juice in a small jug. Divide between tumblers.
- Just before serving, divide crushed ice between tumblers. Top with ginger beer. Garnish with extra mint leaves.