Pineapple Lemon Grass Thai Tea

Menu Part: 
Beverage
Cuisine Type: 
Asian
Serves: 
1 serving

Pineapple, lemon grass, ginger ale and agave sour combine to create a refreshing beverage for spring.

Ingredients

2 oz. Dole Chef Ready Cuts Pineapple Cubes, partially thawed
2 2-in. pieces lemon grass stalk, coarsely chopped or 1 tsp. lemon grass paste
4 mint leaves
2 oz. Fresh Agave Sour (see recipe in Vietnamese Cinnamon Drink)
1 1⁄4 oz. Tuaca liqueur (if desired)
1 1⁄2 oz. ginger ale
Lemon grass stalk for garnish 

Steps

1. Muddle pineapple, lemon grass and mint in shaker.

2. Combine Fresh Agave Sour and Tuaca, if desired, in shaker. Shake vigorously. Strain loosely into glass with ice.

3. Top with ginger ale. Garnish with lemon grass stalk.

Recipe by Dole Foodservice 

More From FoodService Director

Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

FSD Resources