Tengo prisa
By Jose Cardenas
Ingredients
- 2 oz. Mijenta Tequila Blanco
- 0.75 oz. lime juice
- 0.5 oz. Celery syrup
- Soda water
- Celery chili salt rim
HOW TO PREPARE
- Shake all ingredients, strain into a tall glass with salt rim full of ice and top with soda water.
- Garnish with celery leaf.
THE PERFECT FOOD PAIRING
Tengo Prisa and Potato Flautas with Pepita and Habanero Crema (by Chef Alan Delgado) are made for each other.