Add <quantity>1<unit>L</unit></quantity> of water and <quantity>70<unit>g</unit></quantity> of lemongrass to a pan over medium heat. Use a spoon to submerge the leaves into the water

Bring it to a boil and let it simmer for 10m to infuse the flavors. Remove from heat

Transfer the liquid to a bottle and discard the leaves. The lemongrass tea is ready

Cut <quantity>1</quantity> orange into 6 wedges, keeping the peel. Remove as much of the white part as possible

Combine <quantity>1½<unit>tbsp</unit></quantity> of sugar and a pinch of cayenne powder in a bowl

Spread the sugar and pepper mixture on both sides of each orange wedge

Blowtorch each wedge surface until golden brown. The orange brûlée is ready

Fill a highball glass with ice cubes

Place <quantity>10</quantity> basil leaves in a cocktail shaker

Add <quantity>20<unit>ml</unit></quantity> of simple syrup and <quantity>10<unit>ml</unit></quantity> of lime juice

Macerate to release the basil flavor

Add <quantity>120<unit>ml</unit></quantity> of the Lemongrass Tea and fill the shaker with ice cubes

Shake vigorously for 8-10s

Strain the drink into the highball glass

Garnish with the Orange Brûlée. The capim smash is ready

Enjoy it without restrictions.