 | Thanks A Latte1 drink Danny Ojinaga (IG: @cart00ndan) / Bartender, Third Pig Bar, Sebastopol, CA; Event - Wizards of Elixirs Cocktail Competition 2017; Photo by Danny Ojinaga |
| • | 2 oz. Charbay Green Tea Vodka | |
| • | 1/2 oz. Tequila Tapatio Blanco | |
| • | 1/4 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed | |
| • | 1/4 oz. pecan infused Campari | |
| • | 1/2 oz. ginger syrup | |
| • | 1 oz. cold brew coffee | |
| Method: | ||
| Combine ingredients with ice, shake and serve on ice. Garnish with pumpkin spice. | ||