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Mixologist Chantal Tseng of Tabard Inn  Washington, DC
Mixologist Chantal Tseng
Tabard Inn
1739 N Street NW
Washington, DC 20036
The Buried Life
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The Buried Life
Mixologist Chantal Tseng of Tabard Inn Washington, DC
Adapted by 
December 2010
Yield: 1 Cocktail


1.5 ounces Reposado Milagro tequila
Juice of ½ lemon
* 3 to 4 ounces siphoned Pu-erh rosemary-agave soda
** 1 dehydrated rosemary-lemon wheel
Black lava salt
Fresh rosemary sprig

Put the tequila in a highball glass. Add the lemon juice and rosemary-agave soda. Garnish the cocktail with the dried lemon wheel and a sprinkle of black lava salt. Lightly singe and smoke the rosemary sprig and use it as an additional garnish. Serve the drink with a straw. While sipping the cocktail, the salt should trickle into the glass and gradually change the flavor as you sip.

*Brew the Pu-erh black cave aged tea and discard the tea leaves. Add lightly singed rosemary, dried orange peel, and agave nectar while the tea is still hot. Allow the tea to infuse for 1 hour. Strain and chill the tea, then siphon it to create Pu-erh rosemary-agave soda.

**Preheat the dehydrator to 135°F. To make a dehydrated lemon slice, slice a lemon thinly and put the slice on a Silpat-lined sheet tray. Sprinkle cane sugar on the wheel and top with a fresh rosemary sprig. Put the lemon in the preheated dehydrator and dry for about 6 hours.



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