- 2 oz. Casamigos Blanco Tequila
- 1 oz. Unsweetened Vanilla Almond Milk
- .5 oz. Honey Syrup*
- 1 Teaspoon Japanese Matcha Powder
- 8-10 Mint Leaves
- Garnish Dehydrated Lime Wheel, Mint Sprig and Matcha Powder Sprinkle
Combine all ingredients into tin shaker. Muddle mint, add ice, shake vigorously and fine strain into collins glass. Fill with pebble ice and create a dome like top, then garnish.
*For Honey Syrup / Makes 12 oz. - To make sure it’s pour ready, bring ½ cup of water to a boil in a small saucepan and mix in 1 cup honey. Stir until fully dissolved, then let cool. Once cool, pour into a glass container with a lid and store in a cool dry place. No need to refrigerate, will stay good indefinitely, unless it gets contaminated.