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Blue Tulip: A Tequila Cocktail

David Kwon, bar manager of Afghan restaurant Jaji in Oakland, created this tequila cocktail as a nod to pre-Soviet Afghanistan when, in the hippie-era of the 1960s and ’70s, a Western-influenced nightlife thrived in Kabul. The cocktail blends in “flavors tied to Afghan culinary tradition—pistachio and melon,” says Kwon.

Ingredients

  • Tools:shaker, strainer
  • Glass:rocks
  • Garnish:mint sprig and shaved pistachio

Preparation

Add all of the ingredients to a shaker with ice. Shake vigorously. Dump the contents into the glass (or strain over crushed ice). Garnish.

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