Bartender Cameron Winkelman of Manhatta Restaurant | New York
- 12 grams lemongrass tea
- 1 liter mezcal
Yield: 1 liter
- 12 ounces Kina L'Aéro d'Or
- 5 ounces dry vermouth
- 5 ounces blanc vermouth
- 2 ounces St. Germain
- 24 dashes verjus
- 24 dashes lemon bitters
- 250 grams frozen strawberries
To Assemble and Serve
Yield: 1 cocktail
- 3 drops Corto Agrumato-Method Lemongrass and Basil Olive Oil
- Lemon peel
For the Lemongrass-Infused Mezcal:
In a nonreactive container, infuse lemongrass tea and mezcal for 1 hour at room temperature. Strain through a coffee filter and reserve.
For the Deep Fake Negroni:
In a large, nonreactive container, combine all ingredients and 12 ounces Lemongrass-Infused Mezcal. Let infuse overnight at room temperature. The next day, strain through a chinois. Strain again through a coffee filter. Transfer to an airtight container, label and reserve.
To Assemble and Serve:
In a mixing tin with ice, add 3 ounces Deep Fake Negroni. Stir, then strain into a chilled Nick and Nora glass. Garnish with olive oil. Express lemon peel over top.