Cocktail of the week: Bintang’s lemongrass paloma

The classic tequila refresher gets an Asian twang

This wonderfully sharp and sweet crowdpleaser is perfect for a crowd, because it can easily be made in large batches. The floral, gingery notes of lemongrass combine brilliantly with the tropical fruits here – and who doesn’t love a pink drink, anyway?

Lemongrass paloma

Serves 1

For the lemongrass-infused tequila
100g fresh lemongrass
250ml good blanco tequila

For the drink
50ml lemongrass-infused tequila (see above and method)
40ml guava juice
15ml lime juice
30ml simple sugar syrup
Pink grapefruit soda, to top – we like The London Essence Co’s
1 slice dehydrated pink grapefruit, to serve

Trim off and discard the base of each lemongrass stalk, then cut the stalks into 2½-long segments and put in a clean jar. Pour in the tequila to cover, then seal and put in the fridge for at least two hours, to infuse.

To build the drink, measure the guava juice, lime juice and syrup into a highball glass, add the tequila and stir to combine. Top with enough pink soda to fill the glass by half, then add ice until the glass is full. Garnish with a slice of dehydrated pink grapefruit (or other citrus fruit), then serve.

• Max Spiro, bar manager, Bintang, London NW1
• Source: The Guardian