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
- 2 ounces Alipus San Andres mezcal
- ¼ ounce lemongrass simple syrup
- 1 dash Benedictine
- 1 dash Regan's orange bitters
- 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.