Ginger Lemongrass Pina Colada Recipes

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GINGER LEMONGRASS PINA COLADA



Ginger Lemongrass Pina Colada image

Provided by Food Network Kitchen

Categories     beverage

Time 30m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.

LEMONGRASS-GINGER JULEP



Lemongrass-Ginger Julep image

Provided by Guy Fieri

Categories     beverage

Time 1h

Yield 1 cocktail

Number Of Ingredients 9

2 sprigs fresh mint, plus more for garnish
Ice
1 1/2 ounces Kentucky bourbon
3/4 ounces Lemongrass-Ginger Simple Syrup, recipe follows
Cold club soda
Lime
6 stalks lemongrass
2 cups sugar
One 1-inch slice fresh ginger

Steps:

  • Add the mint and ice to a cocktail shaker and muddle. Add the bourbon and the Lemongrass-Ginger Simple Syrup and shake vigorously to combine. Serve on the rocks in a Collins glass. Top with club soda, a squeeze of lime juice and garnish with a sprig of mint.
  • Trim the lemongrass stalks so you have the bases only. Bash with the back of a knife (or a meat mallet) so the oils and aroma release more easily.
  • Combine the lemongrass, sugar, 2 cups cold water and ginger together in a medium saucepan and set over medium heat. Simmer until the sugar dissolves. Reduce the heat and allow to sit so the lemongrass and ginger steeps in the syrup. Once the syrup is fragrant, 30 to 40 minutes, strain and use.

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