SLOW BURN

Slow Burn image

Provided by Food Network

Time 20m

Yield 1 cocktail

Number Of Ingredients 10

2 ounces tequila, such as Riazul Tequila
1/2 ounce lemongrass-kumquat syrup, recipe follows
1/2 ounce Floc de Gascone liqueur
1 ounce lychee puree
Dash of habanero bitters
Ice, as needed
Fresh kumquat, for garnish
1 cup natural sugar (dehydrated cane juice)
4 stalks of lemongrass, coarsely cut
1/2 pound kumquats, cut in half

Steps:

Combine the tequila, lemongrass-kumquat syrup, Floc de Gascone liqueur, lychee puree and habanero bitters in a cocktail shaker, then add ice and shake. Strain into the glass and garnish with the fresh kumquat.
Combine the sugar, lemongrass and kumquats in a small saucepan over medium heat with 1 cup of water. Bring to a boil, then remove from the heat and let cool. Pour everything into a blender and blend on high for about a minute, then pass through a fine sieve and bottle.