|1 inch||Lemongrass stem|
|7 fresh||Coriander seeds|
|3 sprig||Coriander (cilantro) leaves|
|2 fl oz||Ketel One Vodka|
|1⁄2 fl oz||Freshly squeezed lime juice|
|1⁄2 fl oz||Giffard Coconut Syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Extracting the juice from the stems and leaves of the coriander is key to both the colour and flavour of this fresh tasting cocktail, inspired by some of the flavours of a Thai Green Curry - only without the chilli heat.
Created in September 2014 by yours truly (Simon Difford) at the Cabinet Room, London, England to accompany Spiced Beef and Chilli Blinis.