La CondesaCopy
A light cocktail, with peppery notes from the tequila, and a tart and dry finish from the green tea kombucha.
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Ingredients
- 2 oz Dobel® Reposado
- 0.5 oz Lemon juice
- 0.5 oz Pineapple syrup *
- Green tea kombucha
Garnishes
- 1 Lime Wedge
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Instructions
- 1. Add tequila, lemon, and pineapple syrup to cocktail shaker with 1 ice cube.
- 2. Shake and strain into a highball glass over fresh ice.
- 3. Top with kombucha and gently stir.
- 4. Garnish with a lime wedge.
- * Pineapple Syrup: Cover 8 oz pineapple chunks with 1 cup of white sugar, toss, and muddle together. Set aside for 2 hours. After 2 hours muddle again vigorously or blend to break up pineapple. Add 0.5 cup water to your pineapple pulp & sugar mix and stir to dissolve sugar. Strain through fine mesh or a coffee filter, bottle and refrigerate until use.
This recipe is made with
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Tequila
Dobel® Reposado
Aged for 2-4 months in medium-charred new American oak and lightly-toasted new Eastern European oak barrels. Serve on the rocks or in your favorite cocktail. 40% ABV