Ginger Lemongrass Pina Colada Recipes

Steps:

• Add the pineapple chunks, coconut milk, rum, shredded coconut, coconut extract and ice cubes to a blender and process until smooth and creamy. Pour into glasses and garnish each with a pineapple wedge.

Steps:

• Puree ingredients in blender until smooth. Adjust for taste.;

Steps:

• Remove the flesh from 1 brown coconut, reserving the water (see Cook's Note). Peel off the skin and cut the flesh into small pieces. Transfer to a blender and add the reserved coconut water; puree until almost smooth. Bring the coconut mixture and 1 1/2 cups water to a boil in a saucepan, then remove from the heat and let stand 30 minutes; strain through a fine-mesh sieve and chill. For each drink, shake 1/4 cup of the mixture with 1/3 cup pineapple juice and 2 tablespoons spiced rum in a shaker with ice. Strain into an ice-filled glass.

Steps:

• In the jar of a blender, blend all ingredients until smooth.;

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.

Steps:

• In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.