1 ½ oz. Deleón platinum tequila
¾ oz. Combier Pamplemousse liqueur
½ oz. Elderflower syrup
1 oz. Lemon juice
2 dashes Scrappy’s cardamom bitters
1 ½ oz. Maine Root ginger brew
Build all ingredients into a mixing tin/glass, excluding ginger beer. Add ice and shake for 3 seconds. Add ginger beer and discard into a 16-oz. pilsner glass. Top with cobbled (crushed) ice. Garnish with grapefruit wedge and Peychaud’s bitters float.
The mixologists at Deleón created this recipe.
