Cocktail
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!
