 | Tokyo, Mexico1 drink Tomas Estes, Bardessono - 3rd place, Wine Country Cocktail Competition 2011 |
| • | 1 1/2 oz. Charbay Tequila Blanco |
| • | 1 1/2 oz. The Perfect Purée Yuzu Luxe Sour, thawed |
| • | 1/2 oz. Green Chartreuse |
| • | 1/4 oz. Jasmine Syrup |
| • | 2 in. sprig of fresh oregano |
| • | Lemon Verbena or Lemon Balm for Garnish |
| Method: | |
| 1. | Line a cocktail glass with wet lemon balm or verbena leaves and then freeze glass. In mixing glass, muddle oregano with Yuzu Luxe Sour. Add ice and all other ingredients, shake vigorously and strain. Pour into frozen glass. Serve. |