Atole Mijenta

By Elisa Lopez

Stylized calavera mug with prepared cocktail and decorating dry orange slice, sided by flowers.

Ingredients

  • 1 oz. Mijenta Tequila Blanco
  • 0.5 oz. Nixta liquor
  • 1 cup of corn atole
  • 1.5 oz. fresh squeezed orange juice
  • 0.25 oz. piloncillo syrup

HOW TO PREPARE

  • Heat a cup of water with cinnamon stick then add 2 tbs of corn flour and stir well, serve into a mug then add the rest of the ingredients stir and enjoy.
  • Garnish with a dehydrated orange.

Prepared food pairing

THE PERFECT FOOD PAIRING

Atole Mijenta and Calabaza en Tacha (by Chef Alan Delgado) are made for each other.