Tierra Madre
2 oz Dahlia Tequila
1.5 oz “Recycled” Shrub***
Topo Chico
“Recycled” Shrub***
1 Part Vinegar (Rice or Champagne)
1 Part Sugar
Kitchen Scraps (any combo of the following): Juiced Lime Peels, Juiced Blood Orange Peels, Spring Onion Bottoms, and/or Cilantro Stems
-
Let kitchen scraps sit in vinegar for 3-4 days in a cool place. Strain and simmer the liquid over low heat. Add the sugar and stir until it is dissolved. Let cool completely in the fridge.
Add Tequila Dahlia and Shrub to a shaker tin filled with ice.
Shake vigorously for 15 seconds.
Strain into a glass filled with ice.
Top off with Topo Chico.
Stir gently to combine.
Garnish with a twist of citrus.
2 oz Dahlia Tequila
1.5 oz “Recycled” Shrub***
Topo Chico
“Recycled” Shrub***
1 Part Vinegar (Rice or Champagne)
1 Part Sugar
Kitchen Scraps (any combo of the following): Juiced Lime Peels, Juiced Blood Orange Peels, Spring Onion Bottoms, and/or Cilantro Stems
-
Let kitchen scraps sit in vinegar for 3-4 days in a cool place. Strain and simmer the liquid over low heat. Add the sugar and stir until it is dissolved. Let cool completely in the fridge.
Add Tequila Dahlia and Shrub to a shaker tin filled with ice.
Shake vigorously for 15 seconds.
Strain into a glass filled with ice.
Top off with Topo Chico.
Stir gently to combine.
Garnish with a twist of citrus.
2 oz Dahlia Tequila
1.5 oz “Recycled” Shrub***
Topo Chico
“Recycled” Shrub***
1 Part Vinegar (Rice or Champagne)
1 Part Sugar
Kitchen Scraps (any combo of the following): Juiced Lime Peels, Juiced Blood Orange Peels, Spring Onion Bottoms, and/or Cilantro Stems
-
Let kitchen scraps sit in vinegar for 3-4 days in a cool place. Strain and simmer the liquid over low heat. Add the sugar and stir until it is dissolved. Let cool completely in the fridge.
Add Tequila Dahlia and Shrub to a shaker tin filled with ice.
Shake vigorously for 15 seconds.
Strain into a glass filled with ice.
Top off with Topo Chico.
Stir gently to combine.
Garnish with a twist of citrus.