 | Blood Orange Mexican Mule1 drink Juan Sanjuan / Owner/Chef, Gloria's Restaurant, Huntington Park, CA |
| • | 1 1/2 oz. Cazadores Reposado |
| • | 3/4 oz. The Perfect Purée Blood Orange Concentrate, thawed |
| • | 3/4 oz. agave nectar |
| • | 3/4 oz. fresh lime juice |
| • | Top with ginger beer |
| Method: | |
| Combine all ingredients except ginger beer in a shaker with ice and shake. Pour into glass with ice, top with ginger beer and garnish with mint and lime wheel. | |