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Oaxacan Sunshine

Course Drinks


  • 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


  • 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.


*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.