Mexican Cloud

Mexican Cloud

From: Jamie Boudreau, Bar Director, Tini Bigs Lounge, Seattle.

1½ oz. El Jimador tequila

1 oz. pomegranate juice

dash of rhubarb bitters

dash of simple syrup

egg white foam

spritz of Chartreuse

In a cocktail shaker, combine the tequila, pomegranate juice, rhubarb bitters and simple syrup. Shake; serv

Register to view the full article

Register to view this article

Already a member? .

TAGS: Archive