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.