Alex Lau
Recipe information
Yield
Makes 1 Servings
Ingredients
1½
ounces blanco tequila
1½
¾
ounces cream of coconut, such as Coco Lopez
½
ounce yellow chartreuse
Several dashes Peychaud’s bitters
Need to make a substitution?
Preparation
Combine tequila, tepache, cream of coconut, and chartreuse in a cocktail shaker and stir to combine (do not add ice). Pour into a chilled rocks glass filled with crushed ice and top with several dashes Peychaud’s bitters.