1 drink

Israel Nocelo, Positano Coast, Philadelphia, Pennsylvania

    • 2 oz. Los Nahuales Mezcal Blanco
    • 1 1/2 oz. The Perfect Purée Mango Puree, thawed
    • 1 oz. yuzu juice
    • 1/2 oz. lemon grass syrup*
    • dehydrated lemon grass (for garnish)
1. *Lemon grass 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.
2. Combine all ingredients in a shaker. Shake and pour into highball glass with fresh ice. Garnish with dehydrated lemon grass stick.