 | Diablo Tea1 drink Max Solano / Mixologist and Beverage Manager, Emeril's Restaurants, The Venetian & Palazzo Hotels, Las Vegas, NV; Event - Carnivale du Vin 2009; Photo by Max Solano |
| • | 1 1/2 oz. Two-tea (Organic Earl grey and Luzianne Iced Tea) and orange peel infused Cabo Wabo Reposado® tequila |
| • | 3/4 oz. The Perfect Purée Prickly Pear Puree, thawed |
| • | 2 oz. homemade lemonade |
| • | Lemon-sugar rim |
| • | Lemon mint leaf (garnish) |
| Method: | |
| Rim cocktail glass with lemon-sugar. Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously for 10 seconds. Strain and serve with lemon mint leaf as garnish. | |