GLASS
Coupette
DRINK MAKING METHOD
Blend ingredients with crushed ice until slush consistency.
COCKTAIL INGREDIENTS
37.5ml Olmeca Tequila
18.75ml Butlers Triple Sec
12.5ml Fresh lemon/lime juice
25ml Pineapple syrup from tin
3 Whole pineapple rings from tin
GARNISH
Grate lemon zest over top of cocktail

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