Espada Recipe
Cascahuin Blanco Tequila, Grapefruit, Guava, Yuzu, Pandan, Clove & Cardamom
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Ingredients
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Liquor
Juices
Herbs & Spices
Garnish
Method
Preparation
- 1
Juicing the Fruits
Start by juicing the grapefruit, guava, and yuzu. Measure out 1 oz of each juice and set aside.
- 2
Infusing Pandan
If using fresh pandan leaves, bruise them slightly to release their aroma before adding them to the mixture. If using dried, crumble them into smaller pieces.
Mixing
- 3
Combine Ingredients
In a cocktail shaker, combine the Cascahuin Blanco Tequila, grapefruit juice, guava juice, yuzu juice, ground clove, ground cardamom, and pandan leaves.
- 4
Shake
Fill the shaker with ice and shake vigorously for about 15 seconds to mix and chill the ingredients.
Serving
- 5
Strain and Serve
Strain the mixture into a chilled cocktail glass. You can double strain to remove any pulp or bits from the pandan leaves.
- 6
Garnish
Garnish the drink with a slice of grapefruit on the rim and an edible flower if desired.