CHERRY CHERRY COCO

Even the name sounds like a party. Cherry compote and coconut cream turn Mi CAMPO Blanco tropical and a little indulgent, while lime and agave keep it from tipping too far into dessert territory. The cherry-and-charcoal sugar rim isn't subtle, and it isn't supposed to be.

WHAT’S IN IT

• 2 oz Mi Campo Tequila Blanco
• 1 ½ tbsp Cherry Compote
• 1 oz Coconut Cream
• ½ oz Fresh Squeezed Lime Juice
• ¼ oz Agave Nectar
• Dehydrated Lime Wheel Garnish

HOW TO MAKE IT

Add all of your ingredients to a shaker along with ice and shake well. Dip your glass rim into the cherry compote and dip into sugar charcoal rim mix. Add ice to your glass and strain the cocktail over your fresh ice. Enjoy!