3lemongrass stalks - outer leaves stripped and base crushed with a rolling pin
one 2 inch piece of fresh gingerpeeled and bruised
For Limeade Rum Fizz
1oz.fresh lime juice
3 - 4oz.sparking water
For the syrup: combine all the ingredients in a small saucepan and heat over medium high heat. Cook until the sugar is completely dissolved - about 6 minutes. Remove from heat and let infuse for 1 hour. Strain into a container. Refrigerate if not using immediately.
For the Limeade Rum Fizz
Add the lime juice, syrup and rum to a cocktail shaker. Fill with ice. Shake for 30 seconds and strain into an ice filled collins glass. Top off with sparkling water. Garnish with fresh mint and a lime slice if desired.