Ginger Lemongrass Pina Colada

  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)

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