It may still be April, but I’m already anticipating the margaritas that I will be drinking come Cinco De Mayo. Here’s a great and Executive Chef Anthony Ricco. Enjoy!
2 stalks of lemongrass charred on the grill
1 cup simple syrup
1\2 cup fresh lemon juice
Chop the lemongrass and puree in a blender with the simple syrup and lemon juice. Puree until smooth and pass through a strainer.
2 oz Mezcal
1 oz Lemongrass syrup
1\4 oz Cointreau
1 lemon wedge
In a shaker with ice squeeze the lemon and add the rest of the ingredients and shake well. Pour in a rocks glass over ice and garnish with a lemongrass stalk.