To commemorate the Mexican version. I wanted to make a cocktail with all Mexican ingredients. I made a tuna (prickly pear) syrup. I blended a peeled tuna with a 1/2 cup of water. Fine strained into a pot with 3/8 cup of agave nectar. Simmer until you get the desired consistency. I used the people’s tequila and the people’s mezcal as the base spirits. Fresh lime juice for the citrus. One eggwhite for that velvety mouth feel. Finally, I added some Damiana tincture to round up this delicious sour. I made this tincture using dried Damiana & mezcal and letting it infuse for a week. I learned this method from an @arteagave session with Gem & Bolt mezcal. Salud!
