From the Oaxaca Open
Florista
Guava, rose water and a triad of peppers, skewered together into a margarita with nerve.
Katherine Parsons · Viridian · Oakland, CA
Ingredients
- 2 oz (60 ml) Mestiza Negra Mezcal
- 0.5 oz (15 ml) Cointreau infused with chili
- 1 oz (30 ml) Guava-rose water syrup
- 1 oz (30 ml) Lime juice
- 5 drops Rose water
Method
- Shake and dump into a double rocks glass.
- Garnish with guava candy over a lime wheel, with a tajín-salted rim.
Glass · Double rocks