Recipe courtesy of Zahra Bates
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Total:
20 min
Prep:
5 min
Inactive:
10 min
Cook:
5 min
Yield:
1 cocktail
Level:
Easy

Ingredients

Lemongrass-Kumquat Syrup:

Directions

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.

Lemongrass-Kumquat Syrup:

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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