1 ¾ oz. Cazadores Reposado tequila¼ oz. Lejay Cassis¼ oz. Pineapple juice¾ oz. Salted plum balsamic shrub¾ oz. Lemon juice1 oz. Egg white  Combine all ingredients into a tin with ice and shake. Strain into a coupe glass and garnish with a sprinkle of mint crystals and micro orchid. Melina Meza, beverage director of Olivetta in New York, created this recipe. Go to Source Author: Melissa Dowling {authorlink}

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