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Makes 1 Servings
1½ ounces blanco tequila
1½ ounces tepache (click here for recipe)
¾ ounces cream of coconut, such as Coco Lopez
½ ounce yellow chartreuse
Several dashes Peychaud’s bitters
Combine tequila, tepache, cream of coconut, and chartreuse in a cocktail shaker and stir to combine (do not add ice). Pour into a chilled rocks glass filled with crushed ice and top with several dashes Peychaud’s bitters.
Photos by Alex Lau
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