Get the salt & limes prepared!
It’s Nationwide Tequila Day! Tina Heath-Schuttenberg, co-owner of downtown Charleston eating vacation spot, Lovely South, has shared with us a singular tequila cocktail to take pleasure in.
“If you happen to like Mezcal with a pinky up, you’ll love this one,” says Heath-Schuttenberg.
See beneath for the total recipe!
Milk Punch
Components
- 24 oz. Blanco Tequila
- 18 oz. 400 Conejos Joven
- 12 oz. Giffard Lichi-Li
- 12 oz. Pineapple Juice
- 12 oz. Lemon Juice
- 12 oz. Tea Syrup*
- 32 oz. Complete Milk
Preparation
- Mix all components apart from milk in a big Cambro.
- Whereas stirring, slowly incorporate the milk.
- Refrigerate for twenty-four hours.
- Line high quality mesh strainer with espresso filter and thoroughly pressure combination.
- Repeat this step for a second pressure.
*Tea Syrup
Components
- 50g Oolong Tea
- 50g Litchi Tea
- 623g Scorching Water
- 623g Sugar
Preparation
- Steep teas in water for quarter-hour, pressure.
- Add sugar and stir till dissolved.
