Thai Coco Cocktail

• 2 1/2 ounces coconut rum
• 1 1/2 ounces Fresh Lemongrass Syrup, recipe follows
• 1 ounce freshly squeezed lime juice (about 1 juicy lime)
• Very thin slice lime or spear of a fresh lemongrass frond, for garnish

1. Fill a cocktail shaker or small pitcher with ice.
2. Add the rum, lemongrass syrup, and lime juice.
3. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds.
4. (In general, by the time the shaker mists up the drink is ready.)
5. Strain into a chilled cocktail glass.
6. Garnish with lime on the rim or the lemongrass spear in the drink.
7. Serve.
8. 2 stalks fresh lemongrass, coarsely chopped
9. 2 cups water
10. 1 cup sugar
11. Place the lemongrass, water, and sugar into a saucepan and bring to a boil.
12. Reduce heat, and simmer, partially covered, for 15 minutes.
13. Strain the mixture and cool.
14. Cover and refrigerate for up to a week.
15. Yield: 2 cups

coconut rum, syrup, freshly squeezed lime juice, thin slice lime

Taken from www.foodnetwork.com/recipes/food-network-kitchens/thai-coco-cocktail-recipe.html (may not work)