1 ½ oz. Camarena Silver tequila
½ oz. Lemon juice
½ oz. Elderflower liqueur
2 Cucumber wheels
4 Mint leaves
2 oz. Prosecco
Muddle cucumber and mint leaves in a mixing glass. Add tequila, lemon juice, elderflower liqueur and ice. Shake and strain into a Champagne flute. Top with prosecco and garnish with lemon twist.
Mixologist Shaher Misif of Cantina San Francisco created this recipe.