Sometimes an idea strikes and I know it’s going to be a great one. Like that time I made fig infused bourbon. Or the time I taught my kid how to make cookies. Or the time I made this lemongrass mezcal cocktail.
My brilliant idea started out with a some leftover stalks of lemongrass. Rather than let them sit in the fridge for who knows how long, I grabbed the nearest bottle of mezcal and started an infusion. Something was telling me the smokiness of the mezcal would be wonderful with the citrusy notes of the lemongrass. A week later, it turned out I was correct. The lemongrass infused mezcal was delicious.
The next step of course, was coming up with a lemongrass mezcal cocktail recipe. I wanted to do a play on a margarita with the addition of cilantro, the husband suggested adding in a bit of gin for the botanical notes. As usual, his suggestion was a good one.
- 10-12 springs cilantro
- 1 ounce lemongrass infused mezcal*
- ¾ ounce London Dry Gin (I used Tanqueray)
- ½ ounce fresh squeezed lime juice
- ½ ounce agave nectar
- Cilantro sprig for garnish
- Add all ingredients except garnish to a cocktail shaker and fill with ice.
- Shake and double strain into a chilled cocktail glass.
- Garnish with a sprig of cilantro.
- *To make the lemongrass infused mezcal remove the outer layers from 5 stalks of lemongrass and cut into 1 inch pieces. Put lemongrass pieces in a mason jar and fill with 1-750ml bottle of mezcal. Let sit for 5 to 7 days, giving the jar a little shake each day. After the 5th day, start tasting - once it has the bright citrusy flavor of the lemongrass, strain the lemongrass and transfer the infused mezcal to a glass bottle and use as desired.
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