Patagonia Recipe

Make the syrup

Combine 1 cup water and 1 cup honey in a small saucepan over medium heat. Stir until honey dissolves and the mixture comes to a gentle simmer.

Add the bruised, chopped lemongrass stalks and reduce heat to low. Let the mixture steep for 8–10 minutes, partially covered, to extract aromatics. Do not boil vigorously.

Remove from heat and stir in the lime zest if using. Let the syrup cool to room temperature, then strain through a fine-mesh sieve into a clean jar, pressing on the lemongrass to extract flavor. Discard solids. Refrigerate until chilled. Syrup will keep 2 weeks refrigerated.

Chill a coupe or Nick & Nora glass by placing it in the freezer for a few minutes or filling it with ice water while you prepare the drink.

Add 2 oz reposado tequila, 0.75 oz honey-lemongrass syrup, 0.75 oz fresh lime juice, 0.5 oz fresh grapefruit juice, 0.25 oz Aperol and 2 dashes orange bitters into a cocktail shaker.

Fill the shaker with ice (about 1 cup) to properly chill and dilute. Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and a good frost forms.

Dump the ice from the chilled glass if used. Double-strain the cocktail into the chilled glass through a fine mesh strainer to remove small ice shards and any pulp from the grapefruit or lemongrass syrup.

Express the oils of a grapefruit twist over the drink by pinching the peel skin-side down over the surface, then drop the twist into the glass. Optionally, slap a lemongrass stalk between your palms to release aroma and rest it in the glass as a stirrer.

Serve immediately.