1 ½ oz. Don Julio 70 Añejo Claro tequila
¼ oz. Absinthe
1 oz. Ginger beer
¾ oz. Fresh lime juice
¾ oz. Fresh pineapple juice
½ oz. Simple syrup
Combine tequila, lime juice, pineapple juice, simple syrup and absinthe in a cocktail shaker with ice. Shake well. Strain contents over ice into a highball glass. Top with ginger beer and garnish with candied ginger and lemon wheel.
New York mixologist Christopher Reyes created this recipe.
