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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; serve drink in a martini glass. Top with egg white foam; toast/flame the foam with atomized Chartreuse spritz.

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