Make this zingy cocktail, then check out our margarita, mezcal paloma 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.


  • 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


  • 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


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