Ginger Lemongrass Pina Colada

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Inactive: 20 min
  • Cook: 5 min
  • Yield: 4 servings
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Ingredients

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

Directions

  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. 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. 
  2. 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.