- 1.5 oz Casamigos Blanco Tequila
- 1.5 oz Unsweetened Vanilla Almond Milk
- .75 oz Honey Syrup*
- 1 Heaping Bar Spoon Japanese Matcha Green Tea Powder
- 1 Pinch Sea Salt
- 8 – 10 Mint Leaves
- Garnish Dehydrated Lime Wheel, Mint Sprig and Matcha Powder Dusting
Combine all ingredients into a tin shaker. Muddle mint. Add ice, shake vigorously and fine strain into a collins glass. Add fresh pebble/crushed ice, creating a dome-like top, and garnish.
*To create Honey Syrup – Combine 2 parts honey to 1 part water in a small saucepan and bring to a medium heat. Stir until fully dissolved, then let cool. Once cool, pour syrup into a glass container with lid and keep at room temperature. Honey can keep for months due to it’s natural antibacterial properties.