Recipe by Chris Mesa from @pezcantina and @pezpowder
- 2 oz Corralejo Tequila Resposado (or your favorite choice of Tequila)
- 1 tsp Chamoy or Honey, for rimming
- Pez Powder Green, for rimming (Find this inside our Markets or Order Online Here!)
- 1oz freshly squeezed lime juice
- ¼ oz agave nectar
- 2 fresh strawberries
- 2 sprigs of fresh mint
First, grab your glass and dip it into Chamoy or honey, and then into the Pez Powder Green. Fill glass with ice.
In a cocktail shaker, add lime juice, agave nectar, 1 whole strawberry and 1 sprig of mint. Muddle everything and then add tequila and ice. Shake vigorously then pour into your rimmed glass.
(Optional: Add a strainer while pouring into the glass to remove strawberry seeds)
Garnish with a wedge of lime, strawberry and a sprig of mint.
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.
401 S. Grand Avenue
Los Angeles, CA 90071