Courtenay Greenleaf, is the force behind Masa y Agave (in association with Rosa Mexicano) in New York. Her favorite springtime cocktail is her Yelapa Fizz, a lavender-scented, lightly effervescent highball. She tells us, "the drink's floral-forward scent epitomizes springtime for me. I use La Venenosa Maximiliana Raicilla (a tequila relative) as the base, combined with a bouquet of aromatic ingredients, including Cocchi Americano, fresh pineapple juice, and lavender syrup, and bitters.”
Courtesy of Courtenay Greenleaf, Rosa Mexicano Beverage Director.
- 1 1/2 Ounce La Venenosa Maximiliana Raicilla
- 1 Ounce an aperitif, such as Cocchi Americano
- 1/2 Ounce lavender syrup
- 1 Ounce pineapple juice
- 1/4 Ounce lemon juice
- soda water
- 2 dashes of house-made lavender bitters (optional)
- 2 dried lavender flowers, garnish
- Lemon twist, garnish
- 1/2 Cup water
- 1 1/4 Tablespoon of dried lavender flowers
- 1/2 Cup sugar
In the small tin of a cocktail shaker, add the raicilla, the aperitif, such as Cocchi, lavender syrup & pineapple juice.
Add ice and shake vigorously.
Strain over fresh ice into a tall glass.
Top with soda water and lavender bitters or flowers.
In a medium sauce pan, bring water to a boil and remove from heat.
Add dried lavender flowers and let it steep 10 minutes.
Add sugar and simmer over medium heat, stirring until the sugar has dissolved.
Remove from heat, let steep another 10 minutes and strain.
Store in the refrigerator.