Photo by Evan Sklar.
Ingredients:
3 to 4 Bird’s eye chili in mixing glass
Muddle with ½ oz. simple syrup, ½ oz. St.Germain Elderflower liqueur
Ice
2 ½ oz.Talero Tequila
¾ oz. Cointreau
1 oz. lemon juice
Preparation:
Shake and double strain into a martini glass
Garnish: floated lemon wheel with chili
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