21st Century

2 oz
Blanco, white spirit, white, plata or silver tequila refers to a young, unaged tequila.
0.75 oz
Crème de Cacao White is a clear liqueur with a milk chocolate flavor, underpinned by faint vanilla and apricot tones.
0.75 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0 rinse
A major producer of the French liqueur pastis, an anise-flavored liqueur. A successor of Absinthe, it was produced under that moniker until it was banned in france in the early 1900s. Henri Pernod, then focused its efforts on the lower-alcohol, wormwoodless, anise-flavored Pernod.

Rinse a coupe in the Pernod. Shake the tequila, Crème de cacao, and lemon juice with ice. Fine strain into the rinsed coupe. #shake #straight

Created by Jim Meehan for menu at the Pegu Club. Jim notes that “...the key ingredient is the white Crème de cacao. Gifford, Brizard and Cartron all mix nicely, but vary in chocolate character, so be sure to taste accordingly”.

Meehan’s Bartender Manual
avg. 3.6 (33)
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