Luvisol
Tequila Blanco, Mezcal, Cap Corse Blanc, Simple Syrup, Burdock Tincture, Vetiver Tincture
Bartender Julia Miles of Refuge | Houston, TX
Adapted by StarChefs | August 2025 | Photo: Alexander Zeren
INGREDIENTS
Vetiver Tincture:
Yield: 390 grams
400 grams vodka
7 grams vetiver grass, washed and dried
Burdock Tincture:
Yield: 290 grams
300 grams vodka
30 grams burdock root, sliced
To Assemble and Serve:
Yield: 1 cocktail
1 ounce tequila blanco
½ ounce Mal Bien mezcal
½ ounce Cap Corse blanc aperitif
1 barspoon simple syrup
Dolin Genepy Le Chamoi liqueur
Fennel frond
METHOD
For the Vetiver Tincture:
In a nonreactive container, combine all ingredients. Let sit 24 hours at room temperature. Strain, bottle, and reserve.
For the Burdock Tincture:
In a nonreactive container, combine all ingredients. Let sit 24 hours at room temperature. Strain, bottle, and reserve.
To Assemble and Serve:|
In a mixing glass, combine tequila, mezcal, aperitif, simple syrup, 2 teaspoons Vetiver Tincture, and 8 drops Burdock Root. Strain into desired glass with 1 large ice cube. Spray with liqueur. Garnish with fennel.
