Tea’d Up Diamante

2 oz. Maestro Dobel Diamante tequila
1 ½ oz. Lillet Blanc
2 tsps. Apricot liqueur
1 tbsp. Apricot black tea
Barspoon raw agave

Stir all ingredients in mixing glass with ice until properly chilled and diluted, strain into coupe glass. Garnish with an edible flower and lemon twist.

The mixologists at Maestro Dobel created this recipe.

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