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