 |
La Paloma a Fuego1 drink David Heid, Big City Tavern |
| • | 2 oz. Herradura Blanco Tequila |
| • | 3/4 oz. The Perfect Purée Ginger Puree, thawed |
| • | 1 1/2 oz. fresh-squeezed grapefruit juice |
| • | 1 oz. simple syrup |
| • | 1/2 oz. fresh-squeezed lime juice |
| • | peeled wedge of grapefruit (garnish) |
| Method: | |
| 1. | Combine all ingredients into a mixing glass. Shake with ice and strain into an old fashioned glass with crushed ice. Garnish with a peeled wedge of grapefruit. |