Afternoon in Jalisco

1 ½ oz. Don Julio 70 Añejo Claro tequila
¼ oz. Absinthe
1 oz. Ginger beer 
¾ oz. Fresh lime juice
¾ oz. Fresh pineapple juice 
½ oz. Simple syrup 

Combine tequila, lime juice, pineapple juice, simple syrup and absinthe in a cocktail shaker with ice. Shake well. Strain contents over ice into a highball glass. Top with ginger beer and garnish with candied ginger and lemon wheel.

New York mixologist Christopher Reyes created this recipe.

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