 | Xochimilco1 drink Israel Nocelo, Positano Coast, Philadelphia, PA |
| • | 2 oz. Los Nahuales Mezcal Blanco |
| • | 1 1/2 oz. The Perfect Purée Mango Puree, thawed |
| • | 1 oz. yuzu juice |
| • | 1/2 oz. Lemongrass Syrup |
| • | Dehydrated lemongrass (for garnish) |
| For the Lemongrass Syrup: | |
| • | Sugar |
| • | Water |
| Method for the Lemongrass Syrup: | |
| Make a simple syrup of two parts sugar and one part water. Bring it to a boil, then add chopped lemon grass. Boil for 5-10 minutes. Let chill for 2 hours. | |
| Method for the Cocktail: | |
| Combine all ingredients in a shaker. Shake and pour into highball glass with fresh ice. Garnish with dehydrated lemon grass stick. | |