Gila Monster

• 1.5 oz. blanca tequila
• 1.0 oz. Cocchi Americano
• 0.5 oz. Xila
• barspoon of agave syrup
• pinch of salt
• 3 drips of lactart

Stir with ice and strain into glass.

I wanted to explore a little more with the Xila liqueur, with its mezcal base and spice profile. To keep it highlighted and underline the agave, I used blanca tequila, with a little more agave syrup for sweetness. This was lengthened with a bitter element using the Cocchi. Salt enhanced the flavors, and the lactart added just a hint of tartness.

Xila lead to Gila for the name, nothing more. These suckers lock their jaws on you and don’t release. Release the jaw when you’re ready for your next drink.