Ginger Lemongrass Pina Colada

• 1 stalk lemongrass
• 3/4 cup peeled and sliced fresh ginger
• 1/2 cup sugar
• Ice
• 2 cups pineapple juice, chilled
• 1 cup coconut milk
• 1 cup white rum, chilled
• Pinch kosher salt
• 4 fresh mint sprigs or 4-inch pieces lemongrass, for garnish

1. With the back of a heavy chef's knife, bruise the lemongrass stalk to expose the inside fibers and cut it into 1-inch lengths.
2. Combine the lemongrass pieces, ginger, sugar and 1/2 cup water in a small saucepan.
3. Bring to a simmer and cook a few minutes until the sugar dissolves.
4. Remove from the heat and steep for 20 minutes.
5. Strain the syrup into a bowl, discarding the solids.
6. Place the bowl over a larger bowl filled with ice and whisk the syrup until it cools.
7. Combine the pineapple juice, coconut milk, rum and all of the cooled syrup in a blender and blend; it will make a nice frothy layer on top.
8. Pour into 4 tumblers with or without ice and garnish with the mint or lemongrass.

stalk lemongrass, fresh ginger, sugar, pineapple juice, coconut milk, white rum, kosher salt, mint sprigs

Taken from www.foodnetwork.com/recipes/food-network-kitchens/ginger-lemongrass-pina-colada-recipe.html (may not work)