Zesty Rambutan
Ingredients
2 oz Espanita Blanco Tequila
6-7 Rambutans
1-2 Jalapeño slices, seeds removed
0.25 oz fresh Ginger juice
1 oz triple sec
1 Tbsp frozen concentrated Limeade
Directions
- Grate a piece of ginger and squeeze the juice out. Measure 0.25 oz in a jigger.
- Peel the skins from rambutans, remove the seeds and slice the fruit
- Place sliced rambutan flesh and jalapeño slices in a Boston shaker and muddle
- Add Espanita Blanco tequila, fresh ginger juice, triple sec, limeade and a handful of ice
- Shake vigorously and strain through the fine mesh strainer into a cocktail glass filled with fresh ice
Notes
- Garnish: Lemon wheel