Bangkok Lemonade

From Food and Drink Summer 2011.  This is a refreshing lemonade with a tropical flavour.

Add 1 stalk chopped lemon grass, the juice of 1/2 lemon, 1 oz simple syrup (recipe follows) and 1 1/2  oz white rum to a cocktail shaker filled with ice.  Shake sharply and strain into a tall glass filled with ice.  Top with coconut water and garnish with an additional stalk of lemon grass and a wedge of lemon.

Serves 1

Pitcher size:
To a large pitcher filled with ice, add 3/4 cup lemon juice, 1 cup lemon grass syrup (recipe below) 5 cups coconut water and 1 cup white rum.  Garnish individual glasses with a stalk of lemon grass and a wedge of lemon.

SIMPLE SYRUP
Combine equal parts sugar and boiling water and stir until sugar has dissolved.  Once cooled, store in the refrigerator for up to 2 weeks.

LEMON GRASS SYRUP
In a small saucepan, combine 1 cup simple syrup with 6 stalks of finely sliced lemon grass.  Bring to a boil, remove from heat and allow to cool.  Strain and reserve syrup.  Discard the lemon grass.

Dirty Pink Perrier

Cheers!

1 oz Amber Rum

1/2 oz vodka

Pink Lemonade

Perrier

Combine rum, vodka and pink lemonade with ice.  Shake well.  Pour into a martini glass, fill with perrier and garnish with two cherries.

Summer Celebration Punch

Best punch I ever made!  Easy and delicious!  The grape and Chambord really work well together.  More of a summer drink (thereby the name) but I would have it anytime.

In a glass punch bowl, combine 8 oz gin, 4 oz Chambord, 4 oz cherry brandy, 2 cups grape juice, 2 cups cranberry juice and 2 cups lemonade.  Add 1 cup raspberries, 1 cup seedless grapes, halved, and 1 cup fresh blueberries.  Stir to mix.  Pour into glasses filled with ice and top with soda if desired.

Makes approximately 12 servings (or two really big ones)

Got this from Food & Drink Early Summer 2005