Made with lemongrass, basil, lime and mezcal, this zingy cocktail has some subtle savoury notes. To serve it Mexican-style, top with an edible flower
- Serves: 1 person
- 1lemongrass stick, broken into pieces
- 25ml Mezcal Amores
- 25ml chardonnay
- 25ml homemade sugar syrup (see below)
- 25ml fresh lime juice
- 2basil leaves
- ginger ale, for topping up
- edible flowers, to garnish
- 200g caster sugar
Step 1First, make the sugar syrup. Put the sugar in a pan with 100ml of water and stir over a low heat until the sugar has dissolved. Cool completely and pour into a sterilised bottle. It will keep in the fridge for up to a month.
Step 2Put the lemongrass in the bottom of a cocktail shaker and muddle using a muddler or the end of a rolling pin to release the flavour.
Step 3Add a handful of ice followed by the mezcal, chardonnay, sugar syrup, lime juice and basil leaves. Seal with the lid and shake well for 20 seconds. Double strain into a glass filled with ice, top up with ginger ale and garnish with an edible flower, if you like.