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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
2 ounces tequila, such as riazul tequila |
1/2 ounce lemongrass-kumquat syrup, recipe follows |
1/2 ounce floc de gascone liqueur |
1 ounce lychee puree |
dash of habanero bitters |
ice, as needed |
fresh kumquat, for garnish |
1 cup natural sugar (dehydrated cane juice) |
4 stalks of lemongrass, coarsely cut |
1/2 pound kumquats, cut in half |
Directions:
1. Combine the tequila, lemongrass-kumquat syrup, Floc de Gascone liqueur, lychee puree and habanero bitters in a cocktail shaker, then add ice and shake. Strain into the glass and garnish with the fresh kumquat.
2. Lemongrass-Kumquat Syrup:
3. Combine the sugar, lemongrass and kumquats in a small saucepan over medium heat with 1 cup of water. Bring to a boil, then remove from the heat and let cool. Pour everything into a blender and blend on high for about a minute, then pass through a fine sieve and bottle.
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