INGREDIENTS
- 1.5 oz El Bandido Yankee Blanco Tequila
- 2 oz Pineapple Juice
- .75 oz Blue Curaçao
- .5 oz Ancho Verde Poblano Liqueur
- .5 oz Orgeat Syrup (no ABV – I used Giffard)
- .5 oz Fresh Lime Juice
- 1 Dash Angostura Bitters
MAKE IT
Combine all ingredients in a cocktail shaker with ice. Shake until chilled and then strain into a tall glass full of ice. Garnish with pineapple slice and pineapple fronds.
