Manu Chao
Photo by Shannon O'Hara

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1 Serving

  • 1½ ounces Sotol Plata tequila
  • 1 ounce fresh lemon juice
  • ¾ ounce Cocchi Americano Rose
  • ½ ounce B.G. Reynold’s Passion Fruit Syrup
  • ½ ounce fresh pineapple
  • 5 sage leaves
  • reserving one for garnish
  1. Shake all ingredients together and fine strain (using a mesh strainer) into a chilled cocktail coupe. Garnish with a sage leaf.
  • from Alex Gregg of Goro & Gun in Houston, Texas

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