A few months ago I was enjoying a leisurely stroll (read: madly trying to track my rambunctious 3-year-old) through my local Farmer’s Market. There’s all these booths, this time of year, that sell garden starts – herbs and veggies and flowers and such. I was looking over one such stand when I came across something I didn’t recognize. When I asked the farmer what it was, he just smiled and squawked, “That’s lemongrass!”
So now I’m the proud keeper of a big beautiful lemongrass plant. And although my dreams of homemade Tom Kha Gai have not yet become a reality, this incredible cocktail is keeping me smiling in the mean time.
This blended beauty is rich and delicious, with coconut and pineapple like a traditional piña colada, but drawing on Thai flavors like ginger and lemongrass to take the whole thing in a very different, decidedly decadent direction.
To make 2 Thai Coladas, you’ll need:
2 cups frozen pineapple chunks
2 cups ice
1 cup coconut milk
2 ounces ginger-infused vodka (see infusion instructions here; ginger takes about 2 weeks)
2 ounces lemongrass-infused vodka (see infusion instructions here; lemongrass takes about a week)
1 ounce Triple sec
1 ounce agave syrup
juice of 1 lime
Combine all ingredients in a blender or food processor, and blend to a thick slushy consistency.
Garnish with a lemon slice, a silly umbrella, or a big tropical flower. I guarantee, one taste and you’ll feel instantly transported to some super-sunny, azure-oceaned, white sanded exotic paradise. So sit back, sip, and relax!