In a small saucepan over medium heat, combine sugar, water, Elixer G, lemongrass and zest. Bring to a simmer, stirring frequently to dissolve sugar. Cool then chill. When ready to serve, strain simple syrup and lemon juice into a 2-quart pitcher. Mix in the ginger ale. Place a few ice cubes in 4 (16-ounce) glasses. Put a 1/4 cup of the mint in each glass, top with a couple more ice cubes and muddle. Fill the rest of the glasses with ice, and pour in lemonade mixture. Chug!
Recipe courtesy of Guy Fieri, June 2008