Mile High Monk

  • 1.5 oz Espolon Blanco Tequila
  • .5 oz Green Chartreuse
  • 1 oz Backyard Soda Mango-Jalapeño  CBD Simple Syrup
  • Juice of 3/4 fresh lime
  • .5 oz pineapple juice
  • 1 barspoon orgeat syrup
  • 8 large mint leaves
  • jalapeño  slices
  • Small palmful of cilantro
  • Pinch of salt
  • Soda water

Muddle jalapeño, cilantro and mint until fragrant.

Add all ingredients and ice to small shaker tin.

Shake vigorously for 8-10 seconds.

Fine strain into chilled Collins glass, over ice.

Top with soda water. 

Garnish with a dehydrated lime wheel and jalapeno slice.

Take a mint bouquet and slap on the back of the hand until aromatic.

Place mint on the cocktail.

Created by James Stevens of Green Russel

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