
From Imbibe Magazine·View original →
Salt the rim of a glass, fill with ice, and set aside. In a shaker, combine all of the ingredients except the club soda, add ice, then shake vigorously. Add the club soda to the shaker, then pour the cocktail into the prepared glass.
Jasmine-Infused Agave SyrupMake 1 cup of jasmine tea using 4 grams of jasmine pearls and 8 oz. or 240 mL of water. Strain and add twice the amount of agave nectar by weight (8 oz. agave nectar to 4 oz. jasmine tea). The agave will keep in the refrigerator for at least 3 months.