‘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
    • 1 dash The Bitter Truth Celery Bitters
    • 1 dash The Bitter Truth Chocolate Bitters
    • 1 tsp. lemon juice
    • 1 tsp. honey
    • 3/4 oz. Black Currant Lemongrass Syrup
    • trimmed lemon peel (garnish)
1. Pour all ingredients in a stirring vessel, stir over ice, strain in to a rocks glass over ice. Garnish with a trimmed lemon peel, expressed and inserted.
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
1. Coarsely chop 2.5 pounds of fresh lemongrass and cook over medium heat with 32 ounces of water and 32 ounces of 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 ounces) with 32 ounces of The Perfect Purée Black Currant Puree.