PEAS’ PICANTE

PEAS’ PICANTE

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For 1 serving

INGREDIENTS:

  • 2 slices of jalapeño 
  • 1/2 oz simple syrup
  • 1/2 oz freshly squeezed lime juice
  • 1/2 oz Green Chartreuse
  • 1/2 oz Luxardo
  • 1-1/2 oz Mezcal 
  • 1 c ice
  • 1 tbsp Tajín
  • 1 tsp salt 
  • 1 sprig of rosemary 
  1. Place two slices of jalapeño into a cocktail shaker. With a muddler, mash the jalapeño slices.
  2. Add 1/2 c of ice, simple syrup, lime juice, Green Chartreuse, Luxardo and Mezcal. 
  3. Put lid on the cocktail shaker and shake vigorously for 30 seconds.
  4. On a small plate mix together Tajín and salt. 
  5. Run a lime wedge along the rim of a glass and dip the rim in the Tajín and salt mixture to coat the rim.
  6. Fill the glass with 1/2 c of ice and pour the mixed cocktail over the ice. 
  7. Garnish with a fresh sprig of rosemary.
GRAPEFRUIT BASIL FIZZ

GRAPEFRUIT BASIL FIZZ