Slow Burn

Total Time:
20 min
Prep:
5 min
Inactive:
10 min
Cook:
5 min

Yield:
1 cocktail
Level:
Easy

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
  • Lemongrass-Kumquat Syrup:
  • 1 cup natural sugar (dehydrated cane juice)
  • 4 stalks of lemongrass, coarsely cut
  • 1/2 pound kumquats, cut in half
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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