Blanco tequila combines with cherry-marzipan notes of the Maurin Quina for this light and refreshing tall sipper from Los Angeles bartender, D. “Max” Maxey.
1 3/4 oz. blanco tequila
1 oz. Maurin Quina
1/2 oz. agave syrup
1/2 oz. fresh lemon juice
Tools: shaker, strainer
Garnish: lemon horse-neck peel
Combine all ingredients, except the tonic water, and shake with ice. Strain into an ice-filled Collins glass, top with tonic water and garnish.
D. “Max” Maxey, Cole’s, Los Angeles