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Quina and Quinine

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
Tonic water
Tools: shaker, strainer
Glass: Collins
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


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