Pina Colada with lemongrass and ginger
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The traditional Caribbean cocktail, the Pina Colada, is known for its tropical appearance and the flavor of its blend of pineapple, coconut, and rum. Make it even more refreshing and invigorating by adding lemongrass-ginger flavored simple syrup.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 stalk of lemongrass
- 3/4 cup peeled and thinly sliced ginger
- 0.5 cups of sugar
- Ice
- 2 cups pineapple juice, chilled
- 1 cup coconut milk
- 1 cup white rum, chilled
- A pinch of salt
- 4 sprigs of fresh mint or lemongrass for garnish
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Cooking the dish according to the recipe:
- Using the back of a heavy chef's knife, flatten the lemongrass stalk to expose the inner fibers and cut into 2.5 cm (1-inch) pieces. Place the lemongrass, ginger, and sugar in a small saucepan with 0.5 cups of water. Bring to a boil and simmer for a few minutes, until the sugar dissolves. Remove from heat and let steep for 20 minutes.
- Strain the syrup into a bowl, discarding the rest. Place the bowl with the syrup over a large bowl of ice and whisk until chilled. Then, in a blender, combine the pineapple juice, coconut milk, rum, and chilled syrup. A nice foam should form on top. Pour the cocktail into 4 tall glasses (add ice if desired) and garnish with mint or lemongrass.
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