“Light and bright, this spritzer will have you beach-ready in no time (at least mentally),” says El Che Bar beverage director Jacyara de Oliveira of this tropical tequila cocktail.
1½ oz. blanco tequila
1 oz. coconut milk
¾ oz. fresh lime juice
½ oz. simple syrup (1:1)
¼ oz. yellow Chartreuse
2 oz. soda water
Tools: shaker, strainer
Glass: jarrito or Collins
Garnish: mint bundle, dried coconut shavings and smoked sea salt
Add all the ingredients (minus the soda water) to a shaker with ice and quickly shake to chill, but don’t over-dilute the ingredients. Strain into jarrito of Collins glass filled with fresh cubed ice and add soda water. Garnish.
Jacyara de Oliveira, El Che Bar, Chicago
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