Recipe courtesy of Zahra Bates
Slow Burn
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 5 min
- Yield: 1 cocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1212
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 268 g
- Dietary Fiber
- 15 g
- Sugar
- 231 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 31 mg
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 5 min
- Yield: 1 cocktail
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1212
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 268 g
- Dietary Fiber
- 15 g
- Sugar
- 231 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 31 mg
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.
