Name: Nam Takrai
Prep time: 15 min
Total time: 15 min
Yield: 1 mocktail
Ingredients: 3 stalks lemongrass, thinly sliced and bruised; 2 pandan leaves, tied in a knot; 1 litre water; 3 tbsp honey (or palm sugar); Juice of ½ lime; Ice & lemongrass stalk to garnish

Ingredients

3 stalks lemongrass, thinly sliced and bruised
2 pandan leaves, tied in a knot
1 litre water
3 tbsp honey (or palm sugar)
Juice of ½ lime
Ice & lemongrass stalk to garnish

Method

1

BrewCombine lemongrass, pandan, and water in a saucepan. Bring to boil. Simmer 10 minutes.
2

SteepRemove from heat and steep 10 more minutes.
3

StrainStrain through a fine sieve. While warm, add honey and stir to dissolve.
4

FinishCool to room temperature. Add lime juice. Refrigerate until cold.
5

ServeServe over ice. Garnish with a bruised lemongrass stalk.

About This Drink

Lemongrass (takrai) and pandan (bai toey) are the two foundational aromatics of Thai cooking — appearing in everything from curries to desserts. As a drink, they combine their citrusy, grassy, and vanilla-like qualities into something uniquely gentle and refreshing. Thai monks have drunk versions of this for centuries.

Bartender's Tips

Bruise the lemongrass by pressing with the flat of a knife — this releases the essential oils. The pandan gives a subtle vanilla-like note. For a stronger lemongrass flavour, double the quantity and reduce water slightly. This drink is also excellent served warm as a medicinal tisane.

Origin

Source

Served at Thai restaurants including Nahm and Sailors Thai (Sydney); traditional village drink

Origin

Thailand

Difficulty

Easy · 15 min + chill

🌾 Nam Takrai

About This Drink