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2 oz Mi CAMPO Blanco
Fresh Mint
1 oz Fresh Lemon Juice
1.5 oz Honey Syrup
Soda Water
Muddle 6-8 mint leaves in a cocktail shaker. Add ice, honey syrup, lemon juice and Mi CAMPO. Shake until chilled and transfer contents to a glass. Top with soda water, and garnish with fresh mint and lemon wedge.
To prepare honey syrup, heat equal parts honey and water until fully dissolved. Refrigerate until needed.