Thai piña colada

Method

1. Pour the pineapple juice into a small saucepan. Add the lemongrass, lime leaves, green chilli and palm sugar to the pan, then bring to a gentle simmer. Cook for 2 minutes, then strain the syrup through a fine sieve into a small bowl or jug and leave to cool.
2. Put the coriander sprigs and coconut cream in a small blender or food processor and pulse a few times until pale green. Fill a cocktail shaker with ice, then add the rum, lime juice and cooled syrup. Spoon in the whizzed cream and shake vigorously for 30 seconds. Fill the most garish cocktail glass you own with crushed ice, then strain the cocktail into it. Garnish as you see fit.