Back

Thanks A Latte

1 drink

Danny Ojinaga, Mario & John’s Tavern

2 oz. Charbay Green Tea Vodka
1/2 oz. Tequila Tapatio Blanco
1/4 oz. pecan infused Campari

1/4 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed
1/2 oz. ginger syrup
1 oz. cold brew coffee
Method:
Combine ingredients with ice, shake and serve on ice. Garnish with pumpkin spice.