1 ounce Tequila
½ ounce Jameson Irish whiskey
¾ ounce crème de cacao
1 teaspoon Bénédictine
½ ounce freshly squeezed lemon juice
½ ounce simple syrup (1:1 sugar to water)
½ ounce guava puree 1 teaspoon Bénédictine
½ lemon wheel for garnish
Combine the ingredients, except the garnish, in a cocktail shaker half-filled with ice. Shake until chilled, about 15 seconds. Strain into a double old-fashioned glass over two large ice cubes. Garnish with the half lemon wheel.
Cocktail recipes from “Mezcal + Tequila Cocktails” by Robert Simonson, featuring captivating photos by Lizzie Munro.
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