Mexican Pool

by Peter Povlsen

Ingredients

• 60 ml Tequila Blanco
• 30 ml Fresh organic lime juice
• 15 ml Difford's Falernum Liqueur
• 15 ml Blue Curaçao
• Dash of Bob's Grapefruit Bitters

Method

Add the ingredients to a blender glass and fill with ice. Blend until you reach the required consistency and pour into a chilled glass. Garnish with dehydrated lime, sprig of mint and sip with a ecofriendly straw.

Photo & cocktail recipe credit: @cocktailpete

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