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Manantial Related:   Chanukah, drinks, Latin America

Prep time: 15 minutes

Cook time: 5 minutes

Yield: 1 cocktail

The Manantial, our take on a mezcal Old Fashioned created by Espita’s head bartender, Robin Miller, is part of our winter cocktail menu, inspired by our trip to Tzintzuntzan, a town in Michoacán with a Spanish monastery and garden with natural springs where hummingbirds thrived. Our cocktails are named after the story: Jardines (the garden), Manantial (the natural spring) and Colibrí (the hummingbird).


  • Lemongrass Simple Syrup
  • 1 cup water
  • 2 stalks lemongrass, chopped
  • Scant 1 cup sugar
  • Cocktail
  • 2 ounces Alipus San Andres mezcal
  • ¼ ounce lemongrass simple syrup
  • 1 dash Benedictine
  • 1 dash Regan's orange bitters
  • Ice
  • Tarragon sprig for garnish


  • To make syrup, combine water and lemongrass in a small pot and bring to a boil to make lemongrass tea. Remove from heat, cool slightly and strain out lemongrass. Add sugar and stir until dissolved. (If you have a scale, weigh lemongrass tea and add equal amount of sugar by weight.) Then cool completely.
  • Stir all cocktail ingredients together over ice. Garnish with a tarragon sprig.

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