In the Clouds
This frothy tequila cocktail, available at Miaou Miaou at Rand Tower Hotel in Minneapolis, also uses peach liqueur, yellow Chartreuse and sherry.
In the Clouds
Ingredients
1 oz. Gran Dovejo Blanco tequila⅛ oz. Jacoulot Pêche liqueur⅛ oz. Yellow Chartreuse¾ oz. Simple syrup¾ oz. Lustau Fino Del Puerto sherry⅓ oz. Lemon⅓ oz. Lime2 ½ oz. Seltzer
Instructions
Add all ingredients and shake
Strain into stemless Champagne glass.
Notes
Megan Luedtke, beverage director of DDP Restaurant Group, created this recipe.
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