A stemmed cocktail glass filled with an opaque white liquid topped with a purple flower

Bacalar cocktail

Name: Bacalar cocktail
Yield: 1
Cuisine: Mexican
Ingredients: 1 lemongrass stick broken into pieces; 25ml Mezcal Amores; 25ml chardonnay; 25ml homemade sugar syrup (see below); 25ml fresh lime juice; 2 basil leaves; ginger ale for topping up; edible flowers to garnish; 200g caster sugar

Adriana Cavita

Published: August 9, 2022 at 11:55 AM

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Serves 1

Easy

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Made with lemongrass, basil, lime and mezcal, this zingy cocktail has some subtle savoury notes. To serve it Mexican-style, top with an edible flower

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Make this zingy cocktail, then check out our margarita, mezcal paloma, mezcal sunset cocktail and more Mexican cocktail recipes. Finish your cocktail with a beautiful edible flower garnish. For advice on where to buy your floral decorations, read our guide on what are edible flowers.

Mexican chef Adriana Cavita uses Mezcal Amores in this recipe. Hailing from Oaxaca, Mezcal Amores has smooth, smoky notes that balance herby, sweetened cocktails such as this bacalar.

Ingredients

1 lemongrass stick

broken into pieces
25ml Mezcal Amores
25ml chardonnay
25ml homemade sugar syrup

(see below)
25ml fresh lime juice
2 basil leaves
ginger ale

for topping up
edible flowers

to garnish

HOMEMADE SUGAR SYRUP

200g caster sugar

Method

step 1

First, make the sugar syrup. Put the sugar in a pan with 100ml of water and stir over a low heat until the sugar has
dissolved. Cool completely and pour into a sterilised bottle. It will keep in the fridge for up to a month.
step 2

Put the lemongrass in the bottom of a cocktail shaker and muddle using a muddler or the end of a rolling pin to release the flavour.
step 3

Add a handful of ice followed by the mezcal, chardonnay, sugar syrup, lime juice and basil leaves. Seal with the lid
and shake well for 20 seconds. Double strain into a glass filled with ice, top up with ginger ale and garnish with an edible flower, if you like.

Check out more Mexican cocktails

Two peach-coloured cocktails in short glasses with salted rims and a wedge of grapefruit

Authors

Adriana Cavita chef in dark chef outfit in front of a fireplace decorated with colourful candlesticks and plants

Adriana Cavita

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