Bacalar cocktail

Bacalar cocktail

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



  1. Step 1

    First, 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.
  2. Step 2

    Put 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.
  3. Step 3

    Add 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.