 | Dia de los Muertos1 drink Ty Caudle- Southside Spirit House- San Francisco, CA |
| • | 2 oz. Gran Centanario Rosangel Tequila |
| • | 1 oz. The Perfect Purée Pink Guava Puree, thawed |
| • | 1 oz. lime juice |
| • | 1/2 oz. agave syrup (1:1) |
| • | 2 drops rosewater |
| • | 3-5 pink peppercorns |
| Method: | |
| 1. | Add all ingredients to shaker and shake with ice. Double strain over fresh ice into old-fashioned glass. Garnish with edible flower. |