Bruise the lemongrass stalks with the back of a knife and chop them into 1–2 inch pieces. Combine sugar and water in a small saucepan and bring to a gentle simmer, stirring until sugar dissolves. Add lemongrass, reduce heat to low, and simmer for 8–10 minutes to infuse. Remove from heat and let steep 20–30 minutes for stronger aromatics. Strain through a fine mesh sieve, pressing on the solids to extract syrup. Cool completely and refrigerate. Yields ~6 ounces; use 0.5 oz per cocktail.

Cocktail assembly

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

Add 2 oz El Tequileño Reposado, 0.5 oz Italicus, 0.5 oz yuzu juice, 0.5 oz lemongrass syrup, 0.5 oz amontillado sherry, 0.25 oz fresh lime juice, and 1 dash bitters to a cocktail shaker.

Fill the shaker about two-thirds with ice. Seal and shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.

Discard the ice or water from the chilled serving glass. Double-strain the cocktail into the glass using both the shaker strainer and a fine mesh sieve to remove any small ice chips and lemongrass particulates.

Garnish with a lightly bruised lemongrass stalk laid across the rim or a long lemon peel twisted over the drink to express oils, then dropped in. Optionally clap the lemongrass between your palms and briefly wave it over the cocktail to release aroma before placing it as garnish.

Serve immediately.