1.5 oz Hiatus Tequila Reposado
0.75 oz Lemon Juice
0.75 oz Agave Syrup (1:1)
1 oz Pasubio Amaro
Take a highball glass or your favorite goblet and fill with crushed ice / pebble ice.
Add tequila, lemon juice, and agave syrup to a shaker tin. Top off with ice, shake for 10-15 seconds. Strain into your pre-iced glass.
Finish the drink by slowly floating the Pasubio on top of the cocktail. Depending on the glass shape and how dry the ice is, it will float on top like a New York Sour, or sink to the bottom. Garnish with a sprig of mint and a blueberry skewer or blackberry skewer.
**Agave Syrup (1:1): Heat equal parts of water and agave nectar in a saucepan. Stir frequently until agave is dissolved. Remove from heat and let cool to room temperature. Label, date, and store in an airtight container in the fridge for up to 1 month.
Photography by Gabi Porter
I am of legal drinking age
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