Mexican rompope
By Elisa Lopez
Ingredients
- 1 oz. Mijenta Tequila Reposado
- 1 oz. milk (almond, soy or whole)
- .75 oz. Nixta Corn liquor
- .25 oz. simple syrup
- 1 egg yolk
- Pinch of salt
HOW TO PREPARE
- Shake vigorously all ingredients with little ice and double strain into a cordial glass.
- Garnish with star anise and nutmeg dust on top.