Conejo CarmenCopy
A berry forward sour with subtle ginger and floral notes that has just a hint of salinity and all spice with an earthy smoky finish.
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Ingredients
- 2 oz 400 Conejos® Espadín
- 1 oz Chamomile Ginger Syrup *
- 0.75 oz Lemon Juice
- 2 dashes Angostura Bitters
- 1 pinch Salt
- 5 Mixed Berries
Garnishes
- 2-3 Mixed Berries
- 1 Mint Sprig
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Instructions
- 1. Muddle mixed berries in shaker.
- 2. Add the rest of ingredients into shaker with ice.
- 3. Shake and strain into an ice-filled rocks glass.
- 4. Garnish with mixed berries and a sprig of mint.
- * Chamomile Ginger Syrup: To make the chamomile ginger syrup, add 1 chamomile tea bag and 6 slices of ginger to 1 cup of boiling water. Leave to infuse for 10 minutes and chill. Then remove tea bag, and blend remaining liquid and ginger. Strain through a fine mesh strainer, put in a container, and refrigerate until use.
This recipe is made with
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Mezcal
400 Conejos® Espadín Joven
Mexico's #1 selling mezcal, 400 Conejos®, carries ancient Mesoamerican traditions in every bottle.