Shogun Lemongrass & Basil Cocktail
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A gin cocktail adapted from the famous shogun cocktail at O-Ku sushi restaurant in Charleston, SC
Serves: 2
  • For the lemongrass infused agave
  • 2 cups agave nectar
  • 2-3 stalks fresh lemongrass
  • For the cocktails
  • 1 shot (1.5 oz) lemongrass infused agave nectar
  • 1 shot (1.5 oz) lemon juice
  • 3-5 fresh basil leaves
  • 1 shot (1.5 oz) Hendricks gin
  • Ice and soda water, to taste
  1. To make the agave, bring agave nectar to a simmer over low heat in a small saucepan.
  2. With the blunt edge of a knife, bruise lemongrass (pound it) to bring out the fragrance and add it to the saucepan.
  3. Allow lemongrass to simmer for 3-5 minutes, then remove from heat and immediately transfer to a non-reactive (heat-resistant plastic or other non-metal) container.
  4. Let agave nectar rest with lemongrass stalks inside at room temperature for at least 6 hours. After infusing, remove lemongrass and discard.
  5. Refrigerate agave until ready for use.
  6. To make the cocktails, combine lemon juice, agave nectar and basil leaves in a glass and muddle together to blend flavors.
  7. Add muddled mixture to a cocktail shaker with ice and gin.
  8. Top with a splash of soda water.
  9. Close cocktail shaker tightly and shake vigorously.
  10. Strain cocktail and serve immediately over ice.
Recipe by Grits and Chopsticks at