Bandersnatch Recipe

Combine water, chopped lemongrass, and sliced ginger in a small saucepan and bring to a gentle simmer over medium heat.

Reduce heat to low and simmer for 10 minutes to extract aromatics.

Remove from heat, stir in sugar until fully dissolved. Add lime zest, cover, and let steep for 30 minutes as it cools to room temperature.

Strain through a fine mesh sieve or cheesecloth into a clean container, pressing solids to extract liquid. Chill before using. Yields about 10 oz; use 0.75 oz per cocktail.

Prepare kiwi puree

Peel and dice a ripe kiwi. Muddle or purée the flesh in a small blender or with a muddler until smooth. Strain quickly through a fine sieve if you prefer a smoother texture. Measure 1 oz for one cocktail.

In a cocktail shaker, add vodka (2 oz), kiwi puree (1 oz), fresh pineapple juice (1 oz), lemongrass-ginger cordial (0.75 oz), quinquina (0.5 oz), and fresh lime juice (0.5 oz).

Add 4–6 large ice cubes to the shaker. Cap and shake vigorously for 12–15 seconds to chill and dilute slightly.

Double-strain the mixture into a chilled highball or Collins glass over fresh ice (large cube or crushed, depending on preference).

Top with house tepache (1.5 oz) to add effervescence and a mild fermented pineapple tang. Stir gently once with a bar spoon to integrate the top layer without flattening the bubbles.

Add 3 dashes of your bitter blend over the top (or stir them in gently) to give aromatic and bitter counterpoint.

Thread a kiwi wheel on the rim or float it on top. Alternatively, tuck a small pineapple frond into the glass for height and aroma.

Serve immediately. Recommended serving: one cocktail per recipe.