‘Round Midnight

1 drink

Amanda Elder / Pouring Ribbons, Brooklyn, MI

    • 1 1/2 oz. Pueblo Viejo Resposado Tequila
    • 1/2 oz. Pueblo Viejo 104 Proof Tequila
    • 3/4 oz. Black Currant Lemongrass Syrup
    • 1 dash The Bitter Truth Celery Bitters
    • 1 dash The Bitter Truth Chocolate Bitters
    • 1 tsp. lemon juice
    • 1 tsp. honey
    • Trimmed lemon peel (garnish)
1. Pour all ingredients in a stirring vessel, stir over ice, strain into a rocks glass over ice. Garnish with a trimmed lemon peel, expressed and inserted.
For the Black Currant Lemongrass Syrup:
    • 32 oz. The Perfect Purée Black Currant Puree, thawed
    • 2 1/2 lbs. fresh lemongrass
    • 32 oz. water
    • 32 oz. sugar
Method for the Black Currant Lemongrass Syrup:
1. Coarsely chop the fresh lemongrass and cook over medium heat with water and sugar. Heat until sugar is dissolved and the mixture is simmering. Take off of heat, let sit for two hours, and strain. Mix the lemongrass syrup (approx. 48 oz.) with Black Currant Puree.