New beginnings
By Mijenta Co-Founder Juan Coronado
Ingredients
- 1.25 oz. Mijenta Tequila Blanco infused with lemon verbena.
- .75 oz. truffle honey syrup
- .75 oz. lemon juice
- .5 oz. pear brandy
- Top with FIOL Prosecco
HOW TO PREPARE
MIJENTA INFUSION
- Pour desired amount of Mijenta Tequila Blanco into mason jar, closed bottle/container, or plastic zip bag. Combine lemon verbena leaves inside and let soak for 20 minutes.
TRUFFLE HONEY SYRUP
- In saucepan over medium heat, combine equal parts truffle honey and water.
- Shake all ingredients vigorously and strain into a flute.
- Stir until dissolved and let cool before use.
- Top with FIOL Prosecco and garnish with a pear.