Recipe by Chris Mesa from @pezcantina and @pezpowder
Ingredients:
- 2 oz La Quiere De Oro Agave Wine (Or your favorite choice of Tequila)
- 3/4 oz of Grand Marnier
- 1 oz Fresh Lime Juice
- 1 tsp honey, for rimming (optional)
- 3/4 oz of Agave Nectar
- Pez Powder Original (Find this inside our Markets or Order Online Here!
- 9 oz Rock Glass
Instructions:
First, grab your glass and dip it into some lime juice or honey (Chris Mesa prefers the use of honey because it grabs the seasoning a lot better), and then dip the glass into some Pez Powder Original.
In a shaker, add Agave Wine, lime juice, agave nectar and ice. Shake vigorously and then pour into your rimmed 9oz rock glass.
Float the Grand Marnier over the top of the margarita and garnish with a lime wedge.
About Pez Cantina and Pez Powder
L.A. natives and couple Lucy and Bret Thompson, owners of Pez Cantina, a modern coastal Mexican restaurant in downtown Los Angeles, are excited to present to you Pez Powder, a premium seasoning blend of chile and lime. Following Chef Bret’s decade long career as Executive Chef with the Patina Group, then the successful inception of Milk Ice Cream Parlor and Bakeshop in Hollywood, California, the couple has now created the perfect seasoning blend.
PEZ CANTINA
401 S. Grand Avenue
Los Angeles, CA 90071