 | Black Currant PalomaManny Hinojosa |
| Black Currant Paloma
|
| • | 1 1/2 oz. Cazadores Blanco tequila |
| • | 2 oz. The Perfect Purée Black Currant Puree, thawed |
| • | 1/2 oz. agave nectar |
| • | 1/2 oz. fresh lime juice |
| • | Squirt or grapefruit soda |
| • | black currant (for garnish) |
| • | slice of jalapeño (for garnish) |
| Method: | |
| 1. | Combine ingredients, except Squirt, into a mixing glass with ice. Shake and strain into a salt-rimmed Collins glass with fresh ice. Top with Squirt or any grapefruit soda. Garnish with a black currant and slice of jalapeño. |