 | Smokey Desert Heat Vol. 11 drink Adrienne Akers, Bartender at Newport Grill, Wichita, KS |
| • | 1 1/4 oz. Mezcal Vida |
| • | 3/4 oz. Peachtree |
| • | 1 1/4 oz. The Perfect Purée Prickly Pear Puree, thawed |
| • | 3/4 oz. Fresno Lemon Drinking Vinegar |
| • | 2 dashes Angostura Bitters |
| • | Flamed lemon peel (garnish) |
Method: | |
| 1. | Fill a glass to the top with crushed ice. Combine all ingredients, shake and strain. There will be some crushed ice at the top of the drink but it will settle quickly. Garnish with a flamed lemon peel. |