Recipe courtesy of Zahra Bates

Slow Burn

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 5 min
  • Yield: 1 cocktail
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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


  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.

Lemongrass-Kumquat Syrup:

  1. 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.