Name: Pan de Muertos
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Cocktail
Ingredients: 50 ml Tequila reposado; 15 ml Cointreau/Triple sec; 15 ml Orgeat (almond) syrup (2:1); 20 ml Lime juice (freshly squeezed); 25 ml Pineapple juice

Serve in a

Collins glass

Photographed in a

Libbey Tiki 13.5oz

Garnish:

Caramelised orange wedge

How to make:

SHAKE all ingredients with ice and strain into glass/mug filled with crushed ice.

1 2/3 fl oz	Patrón Reposado tequila
1/2 fl oz	Cointreau triple sec liqueur
1/2 fl oz	Giffard Orgeat Syrup
2/3 fl oz	Lime juice (freshly squeezed)
5/6 fl oz	Pineapple juice
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Giffard Orgeat Syrup – Nuts

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Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

Review:

A pineapple and almond-influenced Margarita served iced.

Nutrition:

One serving of Pan de Muertos contains 209 calories.

Alcohol content:

1.4 standard drinks
15.29% alc./vol. (30.58° proof)
19.1 grams of pure alcohol

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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Pan de Muertos

Serve in a

Photographed in a

Garnish: