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
- 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.
- Combine the lemongrass pieces, ginger, sugar and 1/2 cup water in a small saucepan.
- Bring to a simmer and cook a few minutes until the sugar dissolves.
- Remove from the heat and steep for 20 minutes.
- Strain the syrup into a bowl, discarding the solids.
- Place the bowl over a larger bowl filled with ice and whisk the syrup until it cools.
- 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.
- 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)