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.
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.
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.