I think the tequila can really make or break this cocktail. I think it needs to be leaning more towards the fresh citrus and raw agave flavors rather than the pepper and cooked agave. I used Nock Blanco and it worked fabulously. It's not too sweet like many cream drinks can be. It's honestly a solid tequila cocktail which highlights the tequila in a new and interesting way.
A tip for cream cocktails btw: dry shake it like you would with an egg white cocktail. It builds a nice foam and gradient.
A tip for cream cocktails btw: dry shake it like you would with an egg white cocktail. It builds a nice foam and gradient.