This frothy tequila cocktail, available at Miaou Miaou at Rand Tower Hotel in Minneapolis, also uses peach liqueur, yellow Chartreuse and sherry.
In the Clouds
Ingredients
- 1 oz. Gran Dovejo Blanco tequila
- ⅛ oz. Jacoulot Pêche liqueur
- ⅛ oz. Yellow Chartreuse
- ¾ oz. Simple syrup
- ¾ oz. Lustau Fino Del Puerto sherry
- ⅓ oz. Lemon
- ⅓ oz. Lime
- 2 ½ oz. Seltzer
Instructions
- Add all ingredients and shake
- Strain into stemless Champagne glass.
Notes
Megan Luedtke, beverage director of DDP Restaurant Group, created this recipe.
