Course Drinks
Keyword coconut puree, Frozen limeade, orange liqueur, raspberries, tequila
2 oz. Mijenta blanco tequila1 oz. Combier orange liqueur½ oz. Coconut purée¾ oz. Lime juiceFresh muddled raspberries
Combine ingredients in a shaker
Shake and double strain into cocktail glass with a hibiscus rose rim.
Garnish with salt air and a red tuile heart.
Mario Ruiz, bar manager of Villa Azur in Miami Beach, created this recipe.