Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
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.
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.
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.