tequila and tortillas
DESCRIPTION
This is a cookbook desplaying the best drinks and snacks that East Austin has to offerTRANSCRIPT
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I N D E X
M
SF
OA R G A R I T A S
O O D
T H E R
A N G R I A
ANEJO SPICY MARGARITA 27
BLANCO LUXURY MARGARITA 30
CANDY APPLE MARGARITA 4
CANDY CORN MARGARITA 7
GOLDEN MARGARITA 11
KUMQUAT MARGARITA 8
MY KIND OF MARGARITA 14
PASSION FRUIT MARGARITA 9
PERFECT PEAR MARGARITA 6
REPOSADO MARGARITA28
SILVER MARGARITA 12
CANDY APPLE MARGARITA
JUST PEACHY SANGRIA 20
LOWER SUGAR SANGRIA 19
PARTY SANGRIA 16
PASSION FRUIT SANGRIA 22
PERFECT SANGRIA 15
SPARKLING WINE SANGRIA 24
STRAWBERRY SANGRIA 23
WHITE WINE SANGRIA 18
ANEJO MANHATTAN 32
BLANCO MOJITO 26
REPOSADO PALOMA 31
FLAN 17
GUACAMOLE 25
MINI TAZAS 29
NACHOS 5
SHRIMP CEVICHE 21
SOPES 13
TRADITIONAL FRIED QUESADILLA 9
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A N D Y A P P L E M A R G A R I T A
1 CAN LIMEADE, 6 PARTS SAUZA BLUE 100% AGAVE SILVER, 3 PARTS CINNAMON LIQUEUR, AND 8 PARTS CANDY APPLE SODA
COMBINE ALL INGREDIENTS
IN A CONTAINER WITH ICE.
SHAKE WELL.POUR INTO A
GLASS. ENJOY!
C
M A R G A R I T A
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N A C H O S
3 OZ TORTILLA CHIPS
2/3 CUP SHREADED CHEDDAR OR MOZZARELLA
1/4 CUP SOUR CREAM
1/4 CUP GUACAMOLE
1/2 CUP REFRIED BEAN DRAINED OF LIQUID
1 SMALL TOMATO SEEDED AND DICED
1/2 CUP GREEN ONIONS CHOPPED
1 CUP SHREADED CHICKEN
PRE-HEAT BROILER ON HIGH. HEAT REFRIED BEAN OVER LOW UNTIL
BUBBLY. PLACE HALF OF THE CHIPS ON AN OVEN PROOF PIE PLATE
AND COVER WITH HALF THE CHEESE. CAREFULLY ADD THE REST OF THE
CHIPS TOPPED WITH THE REMAINING CHEESE. PLACE UNDER THE
BROILER FOR 5 MINUTES OR UNTIL CHEESE IS MELTED. CAREFULLY
REMOVE CHIPS FROM BROILER AND DRIZZLE ON BEAN. THEN ADD
DOLLUPS OF GUACAMOLE, SOUR CREAM, AND SPRINKLE ON THE
TOMATOES. WHEN ADDING MEAT MAKE SURE THAT ITS FRESHLY COOKED.
F O O D
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E R F E C T P E A R M A R G A R I T A
M A R G A R I T A
p
COMBINE ALL INGREDIENTS
IN A CONTAINER WITH ICE.
SHAKE WELL.POUR INTO A
GLASS. ENJOY!
1 CAN LIMEADE
8 PARTS SAUZA BLUE 8 PARTS WATER
8 PARTS PER JUICE
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A N D Y C O R N M A R G A R I T A
COMBINE ALL INGREDIENTS
IN A CONTAINER WITH ICE.
SHAKE WELL.POUR INTO A
GLASS. ENJOY!
1 CAN LIMEADE
6 PARTS SAUZA BLUE 100% AGAVE SILVER
3 PARTS ORANGE LIQUEUR
8 PARTS ORANGE SODA
8 PARTS LIGHT BEER
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M A R G A R I T A
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U M Q U A TM A R G A R I T A
COMBINE ALL INGREDIENTS
IN A CONTAINER WITH ICE.
SHAKE WELL AND POUR INTO
A GLASS. ENJOY!
24 PARTS KUMQUATS, 1/2 CUP WATER, 6 PARTS SAUZA BLUE 100% AGAVE SILVER TEQUILA, 6 PARTS SIMPLE SUGAR SYRUP, 3 PARTS TRIPLE SECICE, SUGAR TO RIM THE GLASS, AND LIME FOR THE GARNISH
M A R G A R I T A
K
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T R A D I T I O N A L F R I E D Q U E S A D I L L A
1 LB FRESH MASA
1/2 BLOCK OF YOUR FAVORITE CHEESE (QUESO FRESCO, OAZACAN OR MOZZARELLA WORK WELL)YOUR FAVORITE TOPPING (SUCH AS CUBED AND COOKED POTATOES, COOKED CHORIZO, OR GREEN CHILES)OIL OR LARD FOR FRYING
DIVIDE THE MASA INTO 10 BALLS. ROLL EACH BALL BETWEEN 2 PIECES
OF CELLOPHANE OR ON A FLOURED SURFACE TO ABOUT 4 INCES
ACROSS, OR USE A TORTILLA PRESS. CUT CHEESE INTO 10 STRIPS AND
PLACE ONE IN THE CENTER OF THE TORTILLA. FOLD TORTILLA IN HALF
NAD PRESS EDGES TO SEAL. FRY IN HOT OIL
(OR LARD) UNTIL GOLDEN BROWN AND CRISPY. IF FRESH MASA IS NOT
AVAILABLE FOR PURCHASE MIX 2 CUPS OF MASA HARINA AND 1 1/2
CUPS OF WARM WATER AND KNEAD FOR ABOUT ONE MINUTE.
F O O D
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A S S I O N F R U I T M A R G A R I T A
M A R G A R I T A
p
COMBINE ALL INGREDIENTS
IN A CONTAINER WITH ICE.
SHAKE WELL.POUR INTO A
GLASS. ENJOY!
1/2 PART SAUZA BLUE 100% AGAVE SILVER
2 PARTS PASSION FRUIT JAM
2 PARTS CLUB SODA
1/2 PART AGAVE
1 PART LIME JUICE
CILANTRO TO GARNISH
CHILI-SALT TO RIM THE GLASS
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O L DM A R G A R I T A
COMBINE ALL INGREDIENTS
IN A CONTAINER WITH ICE.
SHAKE WELL UNTIL SUGAR
DISSOLVES.POUR INTO A
GLASS. ENJOY!
1 1/2 PARTS SAUZA BLUE 100% AGAVE SILVER
1/2 JOHN DEKUYPER & SONS 03 PREMIUM ORANGE LIQUEUR
1/4 CUP FRESH SQUEEZED LIME JUICE
1/4 CUP FRESH SQUEEZED OR-ANGE JUICE
1/4 CUP POWDERED SUGAR
ICE, SALT, & LIME FOR SERVING
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M A R G A R I T A
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I L V E R M A R G A R I T A
COMBINE ALL INGREDIENTS IN
A CONTAINER WITH ICE. SHAKE
WELL UNTIL SUGAR DISSOLVES
THEN POUR INTO A GLASS.
ENJOY!
M A R G A R I T A
S1 1/2 PARTS SAUZA BLUE 100% AGAVE SILVER, 1/2 JOHN DEKUYPER & SONS 03 PREMIUM ORANGE LIQUEUR, 1/3 CUP FRESH SQUEEZED LIME JUICE, 1/4 CUP POWDERED SUGAR, ICE, SALT, & LIME FOR SERVING
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S O P E S
3 CUPS MASA HARINA
2 CUPS WARM WATER
1 TBSP SALT
OIL FOR FRYING
MIX TOGETHER MASA, 2 CUPS OF WATER AND SALT UNTIL A SOFT DOUGH IS FORMED. ADD IN ADDITIONAL WATER BY THE TABLE-SPOON IF DOUGH SEEMS TOO DRY. KNEAD ON A LIGHT FLOURED SURFACE UNTIL ALL INGREDIENTS ARE WELL COMBINED AND DOUGH IS SOFTENED, ABOUT 5 MINUTES. MAKE SMALL BALLS OUT OF DOUGH. 1 INCH FOR SMALL 3 INCH FOR LARGE. PRESS EACH BALL BY HAND TO ABOUT 1/2 INCH THICK. FIND A GLASS OR AN OBJECT WITH A SMALLER DIAMETER THAN THE DOUGH PATTIES. THE IDEA IS TO PRESS THE OBJECT INTO THE SOPES DOUGH TO FLATTEN THE CENTER MORE WHILE CREATING A RAISED EDGE. FRY IN A 1/4 INCH OF HOT OIL ON BOTH SIDES UNTIL LIGHTLY GOLDEN, THEN ADD YOUR FAVORITE TOPPING FOR FLAVOR.
F O O D
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Y K I N D O F M A R G A R I T A
M A R G A R I T A
COMBINE ALL INGREDIENTS IN
A CONTAINER WITH ICE. SHAKE
WELL UNTIL SUGAR DISSOLVES
THEN POUR INTO A GLASS.
ENJOY!
7 PARTS SAUZA BLUE SILVER 100% AGAVE TEQUILA
4.5 PARTS DEKUYPER BLUE CURACO
1 13-OZ CAN FROZEN LEMONADE
1 LIGHT BEER
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E R F E C T S A N G R I A
IN A LARGE PITCHER MIX TOGETHER
BRANDY, LEMON CONCENTRATE, OR-
ANGE JUICE, RED WINE, TRIPPLE SEC,
AND SUGAR. FLOAT SLICES OF LEMON,
ORANGE AND LIME IN THE MIXTURE.
REFRIGERATE OVERNIGHT FOR BEST
FLAVOR. ADD THE CLUB SODA JUST
BEFORE SERVINGENJOY!
1/2 CUP BRANDY
1/4 LEMON JUICE
1/3 CUP FROZEN LEMONADE CONCENTRATE
1/3 CUP ORANGE JUICE
1 BOTTLE DRY RED WINE
1/2 CUP TRIPPLE SEC
1 LEMON (SLICED INTO ROUNDS)1 ORANGE (SLICED INTO ROUNDS)1 LIME (SLICED INTO ROUNDS)1/4 CUUP SUGAR
2 CUPS CLUB SODA
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S A N G R I A
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A R T Y S A N G R I A
1 BOTTLE OF RED WINE, 1 LEMON (CUT INTO WEDGES), 1 ORANGE (CUT INTO WEDGES), 1 LIME (CUT INTO WEDGES), 2 TBSP SUGAR, SPLASH OF LEMONADE, 2 SHOTS OF TRIPPLE SEC, 1 CUP OF STRAWBERRIES, 1 CAN DICED PINEAPPLE, 4 CUPS GINGER ALE
POUR WINE INTO A LARGE PITCHER
AND SQUEEZE THE JUICE WEDGES
FROM THE LEMON, ORANGE, AND
LIME INTO THE WINE. TOSS THE
FRUIT WEDGES (LEAVE OUT SEEDS IF
POSSIBLE) AND PINEAPPLE THEN ADD
SUGAR, LEMONADE AND GIN. CHILL
OVERNIGHT. ADD GINGER ALE RIGHT
BEFORE SERVING
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S A N G R I A
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F L A N
1 1/2 CUP SUGAR
6 LARGE EGGS
1 14 OZ CAN SWEETENED CONDENSED MILK
2 13 OZ CANS EVAPORATED MILK
1 TSP VANILLA
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
F O O D
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H I T E W I N E S A N G R I A
1 BOTTLE OF WHITE WINE
2/3 CUP WHITE SUGAR
3 ORANGES (SLICED)1 LEMON (SLICED)1 LIME (SLICED)2 OZ. BRANDY
1/2 LITER OF GINGER ALEPOUR WINE IN THE PITCHER AND
SQUEEZE THE JUICE WEDGES
FROM THE OERANGE, LEMON,
AND LIME INTO THE WINE, AND
ADD THE BRANDY. TOSS IN THE
FRUIT AND ADD THE SUGAR. CHILL
OVERNIGHT. ADD GINGER ALE
JUST BEFORE SERVING
S A N G R I A
W
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O W E RS U G A RS A N G R I A
1 BOTTLE OF RED WINE
1 LEMON CUT INTO WEDGES
1 LIME CUT INTO WEDGES
1 ORANGE CUT INTO WEDGES
3/4 CUP RASPBERRIES
3/4 CUPS AGAVE NECTAR
2 CUPS CLUB SIDA
POUR WINE INTO THE PITCHER
NAD SQUEEZE THE JUICE
WEDGES FROM THE LEMON,
ORANGE AND LIME INTO THE
WINE. TOSS IN THE FRUIT
WEDGES (LEAVING OUT
SEEDS IF POSSIBLE) THEN
ADD AGAVE NECTAR. CHILL
OVERNIGHT. ADD CLUB SODA,
RASPBERRIES AND ICE JUST
BEFORE SERVING.
S A N G R I A
L
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U S T P E A C H YS A N G R I A
POUR WINE AND SCHNAPPS IN
THE PITCHER AND ADD SLICED
PEACH, ORANGE, AND MANGO.
NEXT ADD SUGAR AND STIR
GENTLY. CHILL MIXTURE FOR AT
LEAST 24 HOURS. ADD GINGER
ALE BEFORE SERVING
J1 BOTTLE OF WHITE WINE 1/2 PEACH SCHNAPPS 1/2 CUP SUGAR 2 SLICED PEACHES 1 SLICED ORANGE 1/2 MANGO (PEELED AND SLICED) 1/2 LITER GINGER ALE
S A N G R I A
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3 LBS SMALL RAW SHRIMP
4 LARGE TOMATOES
6 LIMES
4 LEMONS
1 CUP CILANTRO
1 SERANNO CHILE
1/2 OF A CUCUMBER
1 RED ONION
SALT AND PEPPER
3 TBSP TOMATO SAUCE
LAY OUT SHRIMP IN THE BOTTOM OF GLASS
BAKING DISH. POUR LEMON AND LIME JUICE OVER
THEM AND REFRIGERATE FOR 3 HOURS. THE JUICE
WILL “COOK“ THE SHRIMP. TOSS WITH REMAINING
INGREDIENTS AND REFRIGERATE FOR ONE MORE
HOUR OR LONGER. ENJOY WITH TORTILLA CHIPS
OR AS A TOPPER FOR GRILLED FISH.
F O O D
S H R I M P C E V I C H E
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A S S I O NF R U I TS A N G R I A
1 BOTTLE SWEET WHITE WINE
1 LEMON CUT INTO WEDGES
1 ORANGE CUT INTO WEDGES
1 LIME CUT INTO WEDGES
2 CUPS PASSION FRUIT JUICE
2 CUPS PINEAPPLE JUICE
1 CUP GINGER ALE
1 KIWI FRUIT
POUR WINE IN THE PITCHER AND
SQUEEZE JUICE WEDGES FROM
THE LEMON, ORANGE AND LIME
INTO THE WINE. TOSS IN THE FRUIT
WEDGES (LEAVE OUT THE SEEDS IF
POSSIBLE) AND ADD PASSION FRUIT
JUICE AND PINEAPPLE JUICE. CHILL
OVERNIGHT. ADD GINGER ALE AND
THINLY SLICED KIWI FRUIT JUST
BEFORE SERVING
S A N G R I A
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22
T R A W B E R R YS A N G R I A
1 BOTTLE OF ROSE WINE
1/2 CUP WHITE SUGAR
1 1/2 CUP STRAWBERRY LEMONADE
1 CUP SLICED STRAWBERRIES
2 CUPS GINGER ALE
POUR WINE IN THE PITCHER AND
ADD SLICED STRAWBERRIES.
NEXT ADD SUGAR, STRAWBERRY
LEMONADE AND STIR GENTLY.
CHILL FOR 24 HOURS AND ADD
GINGER ALE RIGHT BEFORE
SERVING
S
S A N G R I A
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P A R K L I N G W I N E S A N G R I A
COMBINE ALL INGREDIENTS
IN A CONTAINER AND SERVE
IMMEDATELY. ENJOY!
S
1 BOTTLE SPARKLING WINE, 2 CUPS RASPBERRIES, 2 OZ TRIPPLE SEC, AND 1/4 CUP SUGAR
S A N G R I A
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4 AVOCADO
1 MEDIUM TOMATO
1/4 CUP ONION
1/4 CREMA OR SOUR CREAM
1/8 CUP CILANTRO LEAVES
1 TBSP LIME JUICE
SALT AND PEPPER
MASH TWO OF THE AVOCADO WITH THE BACK OF A FORK OR OTHER MASHING UTENSIL. ADD IN THE SERRANO, ONION AND CILATRO. FOLD IN CREMA AND LIME JUICE. ADD SALT AND PEPPER TO TASTE. DICE THE REMAINING AVOCADO INTO 1/4 - 1/2 INCH CUBES. FOLD THE DICED AVOCADO AND TOMATO INTO THE MASHED AVOCADO MIXTURE. SERVE IMMEDIATELY
F O O D
G U A C A M O L E
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L A N C OM O J I T O
1.5 OZ TEQUILA DON JULIO BLANCO
0.5 FRESH LIME JUICE
0.5 SIMPLE SYRUP
FRESH MINT MUDDLED
FRESH LIMES
1 OZ CLUB SODA MINT SPRING
PUT ALL INGREDIENTS EXCEPT
CLUB SODA AND MINT SPRING
INTO A MIXING GLASS. ADD
ICE AND SHAKE VIGOROUSLY.
ADD CLUB SODA, SHAKE
ONCE, AND POUR INTO A
HIGHBALL GLASS. GARNISH
WITH A MINT SPRING.
M O J I T O
B
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N E J OS P I C YM A R G A R I T A
1.5 OZ TEQUILA DON JULIO ANEJO
0.25 OZ GRAND MARNIER
0.5 OZ LIME JUICE
0.25 OZ SIMPLE SYRUP
0.25 TSP CHIPOTLE CHILI POWDER
LIME WEDGES
SUGAR RIM
POUR ALL INGREDIENTS INTO
AN ICE FILLED COCTAIL
SHAKER AND SHAKE
VIGOROUSLY. STRAIN INTO
AN ICE FILLED ROCKS GLASS.
GARNISH WITH A LIME WEDGE.
SUGAR THE RIM
A
M A R G A R I T A
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E P O S A D OM A R G A R I T A
MIX TEQUILA DON JULIO
REPOSADO, AGAVE NECTAR,
AND LIME JUICE ON A COCTAIL
SHAKER FILLED WITH ICE AND
SHAKE VIGOROUSLY. STRAIN
INTO A ROCKS GLASS FILLED
WITH ICE AND ADD A PINCH OF
NUTMEG OVER THE TOP
R 1.5 OZ TEQUILA DON JULIO REPOSADO 0.75 OZ AGAVE NECTAR
O.75 OZ FRESH LIME JUICE
FRESH NUTMEG
M A R G A R I T A
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4 LARGE FLOUR TORTILLAS
1/2 CUP SHREDDED JACK
1/2 SHREADED MOZZARELLA, QUESO FRESCO OR PANELA
1/4 CUP BLACK BEANS 1 SERANO CHILE
1/4 CUP FINELY DICED CANNED RED CHILE PEPPERS
1/4 CUP COTIJA
LIGHTLY GREASE 2 MINI MUFFIN PANS. USING A
COOKIE CUTTER, CUT SMALL ROUNDS OUT OF THE
TORTILLAS. WHEN YOU HAVE ALL THE ROUNDS
YOULL NEED, WARM THEM SLIGHTLY. USE YOUR
FINGER TO PRESS ONE INTO EACH OF THE MINI
MUFFIN TIN CUPS. YOU MAY NEED TO MAKE A
SMALL CUT ON OPPOSITE EDGES TO HELP ROUNDS
CONFORM TO THE MINI CUPS. FILL EACH CUP WITH
FOUR TO 5 BLACK BEANS, A PINCH OF EACH
SHREADED CHEESE, A SPRINKLE OF SERANNO AND
SOME DICED CHILE PEPPERS. BAKE IN A 425 DE-
GREE OVEN FOR FIVE TO EIGHT MINUTES OR UNTIL
TORTILLAS BEGIN TO TO BROWN AND CHEESE IS
BUBBLY. TOP WITH A PINCH OF CRUMBLED COTJA
CHEESE.
F O O D
M I N I T A Z A S
29
L A N C OL U X U R YM A R G A R I T A
1.5 OZ TEQUILA DON JULIO BLANCO
0.75 OZ AGAVE NECTAR
0.75 OZ FRESH LIME JUICE
LIME TWIST
MIX TEQUILA DON JULIO
BLANCO, AGAVE NECTAR, AND
LIME JUICE IN A COCTAIL
SHAKER FILLED WITH ICE AND
SHAKE WELL. STRAIN INTO A
ROCKS GLASS FILLED WITH ICE
AND GARNISH WIH A LIME TWIST
M A R G A R I T A
B
30
E P O S A D OP A L O M A
1.5 OZ TEQUILA DON JULIO REPOSADO
2 OZ GRAPEFRUIT JUICE
SPLASH OF LEMON LIME SODA
SALT RIM
LIME SLICE
COMBINE TEQUILA DON JULIO
REPOSADO AND GRAPEFRUIT
JUICE IN AN ICE FILLED COLLINS
GLASS WITH A SALTED RIM. TOP
WITH A SPLASH OF LEMON LIME
SODA AND GARNISH WITH A
LIME SLICE.
P A L O M A
R
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N E J OM A N H A T T A N
MIX TEQUILA DON JULIO
REPOSADO, AGAVE NECTAR,
AND LIME JUICE ON A
COCTAIL SHAKER FILLED WITH
ICE AND SHAKE VIGOROUSLY.
STRAIN INTO A ROCKS GLASS
FILLED WITH ICE AND ADD
A PINCH OF NUTMEG OVER
THE TOP
A 1.5 OZ TEQUILA DON JULIO ANEJO, 0.5 OZ SWEET VER-MOUTH, 1 DASH COCTAIL BITTERS, ORANGE TWIST
M A N H A T T A N