Dusty Roads

BY ERIK LORINCZ — LONDON, ENGLAND

• 1 ounce Cocchi Americano Rosa
• 3⁄4 ounce Del Maguey Tobala
• 3 dashes Peychaud’s Bitters
• 1⁄4 ounce lemon verbena cordial (recipe below)
• Roasted chapulines (grasshoppers), for garnish

Combine all the ingredients, except the garnish, in a mixing glass filled with ice and stir. Strain into a rocks glass over ice and garnish with roasted chapulines.

LEMON VERBENA CORDIAL

Chop lemon verbena leaves and gently muddle them in a bowl. Combine 1 part of the muddled leaves with 2 parts sugar and 2 parts water in a saucepan over medium-high heat and stir until the sugar is dissolved. Stir in the lemon verbena leaves and remove from the heat. Let the mixture steep and cool for half an hour, then bottle, strain, and refrigerate for up to 1 week.