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Categories:Viewed: 30 - Published at: a year ago
Ingredients
- 1 1/2 ounces poblano-infused tequila blanco
- 1/2 ounce Cointreau
- 1/2 ounce fresh lime juice
- 1/4 ounce agave syrup
- 2 slices ripe avocado
- 1 teaspoon Absinthe
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon paprika
Method
- Muddle avocado in the bottom of a shaker.
- Combine all ingredients into the shaker with ice, excluding the garnishes.
- Begin flambe garnish: combine cumin, salt, and paprika into a dish.
- Add absinthe and ignite all the ingredients.
- "Cook" until absinthe has been dissolved and ingredients are dry.
- Rim the coupe glass with flambe garnish.
- Shake ingredients and strain into the coupe glass.
