By Mixologist Junior Merino of The Liquid Chef Inc.
Adapted by
April 2007

Yield: 1 Drink


  • 15 drops Charbay black walnut liqueur
  • Candied pecans, crushed to powder
  • 1¾ ounces Siembra Azul Tequila Reposado
  • ¼ ounce praline liqueur
  • ½ ounce fresh lime juice
  • 1/3 ounce nance syrup
  • ½ ounce fresh pineapple juice
  • ½ ounce fresh honey tangerine juice

Dip the rim of the glass in Charbay Black Walnut Liqueur and then dip it into candied pecan powder. Put all remaining ingredients in a shaker, shake, and strain into the glass.

Dish Pairing:
Braided Salmon and Red Grouper with Poblano and Chipotle Salsa
by Chef David Suro, Los Catrines Tequilas Bar – Philladelphia, PA


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