Lemongrass

Lemongrass pairs with tropical fruits, ginger in tiny amounts, and clean herbs like basil or mint. It also loves coconut and light rum bases.

Timing: build your fruit infusion first, strain, then add lemongrass late for 12–48 hours. Alternatively, keep a lemongrass tincture for precise dosing.

Common mistakes include steeping lemongrass and fruit together for weeks. Flavor impact should be zesty and refreshing. Store cool and dark; lemongrass-forward bottles are best within a few months for peak aroma.

Use the tender lower stalk (the pale part) and remove tough outer layers. Bruise it lightly, then cut into short sections. Lemongrass extracts quickly; use 40–50% ABV and start tasting at 6–12 hours.

Dosage: 1–3 stalks per liter depending on size and intensity. Many infusions are ready in 12–72 hours. Strain as soon as you get bright lemon-citrus aroma; longer contact can pull woody, grassy notes.

Common mistakes include using mostly the green tops and steeping for weeks. Flavor impact should be fresh lemony-herbal. Store cool and dark; lemongrass aromatics prefer low oxygen.

Grassiness usually comes from over-extraction or using too much green, fibrous stalk. Soapiness can happen when the infusion is pushed too long and loses its bright citrus clarity.

Fix by straining immediately and blending down with unspiced base. You can re-lift the aroma with a brief fresh lemongrass infusion or a tiny lime zest infusion.

Common mistakes include leaving lemongrass in for days and using the whole stalk without trimming. Flavor impact should be crisp lemon-herbal. Store cool and dark; aroma shifts faster in warm conditions.