1 ¾ oz. Cazadores Reposado tequila
¼ oz. Lejay Cassis
¼ oz. Pineapple juice
¾ oz. Salted plum balsamic shrub
¾ oz. Lemon juice
1 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.

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Author: Melissa Dowling {authorlink}