Ingredients
- 1.25 oz. Mijenta Tequila Blanco infused with lemon verbena
- .75 oz. truffle honey syrup
- .75 oz. lemon juice
- .5 oz. pear brandy
- FIOL Prosecco
How to Prepare
MIJENTA INFUSION
Pour desired amount of Mijenta Tequila Blanco into mason jar, closed bottle/container, or plastic zip bag, then 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.
HOW TO PREPARE
Shake all ingredients vigorously, strain into a flute, stir until dissolved and let it cool
Top with FIOL Prosecco and garnish with a pear.
