DOVETAIL
INGREDIENTS
30ml Tobala Mezcal
20ml Aperol
50ml Fresh pink grapefruit juice
10ml Thyme honey
50ml Saicho Darjeeling
GLASS & GARNISH
Serve in a highball
Garnish with thyme sprigs and a wedge of pink grapefruit
METHOD
Add all ingredients except Saicho Darjeeling to a cocktail shaker filled with cubed ice. Shake hard then fine strain over fresh cubed ice in a highball glass. Top with the Saicho Darjeeling, garnish, then serve.
CREATE THIS COCKTAIL WITH SAICHO DARJEELING
30ml Tobala Mezcal
20ml Aperol
50ml Fresh pink grapefruit juice
10ml Thyme honey
50ml Saicho Darjeeling
GLASS & GARNISH
Serve in a highball
Garnish with thyme sprigs and a wedge of pink grapefruit
METHOD
Add all ingredients except Saicho Darjeeling to a cocktail shaker filled with cubed ice. Shake hard then fine strain over fresh cubed ice in a highball glass. Top with the Saicho Darjeeling, garnish, then serve.
CREATE THIS COCKTAIL WITH SAICHO DARJEELING
DOVETAIL
INGREDIENTS
30ml Tobala Mezcal
20ml Aperol
50ml Fresh pink grapefruit juice
10ml Thyme honey
50ml Saicho Darjeeling
GLASS & GARNISH
Serve in a highball
Garnish with thyme sprigs and a wedge of pink grapefruit
METHOD
Add all ingredients except Saicho Darjeeling to a cocktail shaker filled with cubed ice. Shake hard then fine strain over fresh cubed ice in a highball glass. Top with the Saicho Darjeeling, garnish, then serve.
CREATE THIS COCKTAIL WITH SAICHO DARJEELING
30ml Tobala Mezcal
20ml Aperol
50ml Fresh pink grapefruit juice
10ml Thyme honey
50ml Saicho Darjeeling
GLASS & GARNISH
Serve in a highball
Garnish with thyme sprigs and a wedge of pink grapefruit
METHOD
Add all ingredients except Saicho Darjeeling to a cocktail shaker filled with cubed ice. Shake hard then fine strain over fresh cubed ice in a highball glass. Top with the Saicho Darjeeling, garnish, then serve.
CREATE THIS COCKTAIL WITH SAICHO DARJEELING
