Garnish:
Dust with cinnamon powder
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Patrón Reposado tequila |
| 1⁄2 fl oz | Dutch White Crème de Cacao |
| 1⁄4 fl oz | Giffard Grenadine Syrup |
| 1⁄2 fl oz | Single cream / half-and-half |
| 1⁄2 fl oz | Milk (semi-skimmed/2% fat) |
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Comment:
Creamy, sweetened tequila with hints of chocolate.
About:
Discovered in 2005 at Velvet Margarita Cantina, Los Angeles, USA.
