Ingredients

• 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

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Instructions

1. 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.
2. 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.