Ingredients
- ½ Tangerine peeled and cut in 2
- 3 Large mint leaves
- ½ oz. Agave simple syrup
- ¾ oz. Liber Passionfruit syrup
- 1 oz. Lime juice
- 1 ½ oz. Libelula tequila
- ½ oz. Suze gentian liqueur
- Barspoon prepped chia seeds for garnish*
- Fresh mint sprig for garnish
- Montelobos mezcal in a mist bottle
Instructions
- Add the tangerine, mint and agave simple to an empty cocktail shaker.
- Lightly muddle to juice the tangerine and release the mint flavor—no need to pulverize.
- Add all remaining ingredients to the cocktail shaker (except garnish).
- Fill with ice, then shake well.
- Strain into rocks glass and add ice.
- Top with 1-2 barspoons of prepped chia seeds.
- Garnish with fresh mint sprig and mist with 1 pump mezcal spray.
Notes
*For Chia seeds
(prep at least 1 hour before use)
Fill a rocks glass halfway with chia seeds. Top with water so seeds are submerged. They will plump and begin to stay together. Spoon as needed with a barspoon. The seeds can last 7 days when stored in storage container, sealed and refrigerated.
(prep at least 1 hour before use)
Fill a rocks glass halfway with chia seeds. Top with water so seeds are submerged. They will plump and begin to stay together. Spoon as needed with a barspoon. The seeds can last 7 days when stored in storage container, sealed and refrigerated.
Tried this recipe?Let us know how it was!