This recipe requires a bit of extra time to infuse the liqueur, but it’s totally worth it. You can make it in advance for your next dinner party or simply have it ready for the weekend, because why not.

Ingredients:

• 1 cup raw sugar
• 1 cup water
• ½ stalk lemongrass, trimmed and smashed (use the back of your knife to smash it)
• ½ cup lemon juice
• Zest of 1 lime
• Pisco
• Angostura bitters
• Lemon twist to garnish

Method:

1. Place the water, sugar, and lemongrass in a pot over medium heat. Simmer until sugar dissolves (about 5 minutes). Set aside and cool completely.
2. In a cocktail shaker with ice place 1 oz of the cold lemon balm syrup, 1 ½ oz pisco, 1 oz lemon juice, sprinkle of lemon zest, and a dash of bitters – shake vigorously until shaker gets frosty, about a minute. Pour in a coupe or cocktail glass and garnish with lemon twist. Makes 4

Enjoy and don’t forget to check out the other cocktails in our summer sippers series: the Mezcal Old Fashioned, the refreshing Cucumber Margarita and the not-too-sweet Watermelon Grapefruit Mojito.