This Cocktail Friday, we’re getting a little spicy with Flying Fish’s Carp Diem. The full-bodied Espolon Reposado tequila with vanilla and brown spice flavours is mixed back with Cointreau and ginger to create a long finish with bite! Served over ice, add a dash of Tabasco to turn up the heat!
Ingredients:
45ml Espolon Reposado
15ml Cointreau
15ml ginger syrup
30ml lime juice
2 dashes of Tabasco
Method:
Add all ingredients to a Boston glass, top with ice, shake and double strain into a rimmed martini glass. Garnish with salt and paprika around the rim.
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