• 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._