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Coconut & Lemongrass Ginger Fizz
Ingredients
- 1.5oz white rum
- 0.5oz coconut cream
- 0.5oz lemongrass simple syrup
- Bundaberg Ginger Beer
- fresh mint sprig & lime wheel (garnish)
- toasted coconut & egg white (rim garnish)
How to make lemongrass simple syrup:
- Prepare the lemongrass by trimming the ends, removing the tough outer layers, and lightly bruising the stalks to release their aromas. Cut into 2–3 pieces.
- Add 6.5oz water, 6.5oz sugar and the lemongrass pieces to a small saucepan.
- Warm over medium‑low heat, stirring occasionally, until the sugar has dissolved and the mixture just begins to simmer. Do not boil.
- Remove from the heat and allow the lemongrass to steep for 15–20 minutes to extract flavour.
- Strain out the lemongrass and pour the syrup into a clean bottle or jar. Store refrigerated for up to 2 weeks.
Hurricane Glass
Let's Mix!
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Step 1
Prepare a hurricane style glass (if unavailable, substitute with a martini glass) by dipping the rim into lightly beaten egg white, then gently pressing toasted coconut around the edge. Set aside.
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Step 2
Add white rum, coconut cream and lemongrass syrup into a shaker. Fill shaker with ice and shake lightly for 8-10 seconds, until chilled.
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Step 3
Strain shaker contents into the prepared glass filled with ice. Fill with Bundaberg Ginger Beer.
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Step 4
Gently stir to combine. Garnish with fresh mint leaves and a lime wheel.