Blake Pope
Recipe courtesy of Mas Amor Cantina, Hickory, North Carolina
Photo by Blake Pope
Makes 1 cocktail
2 oz. blanco tequila
¾ oz. house made cilantro simple syrup
¾ oz. caramelized pineapple purée
½ oz. fresh juiced lime
Add all ingredients to a cocktail shaker with ice. Shake until well mixed; strain over ice into a Tajin-rimmed glass. Garnish with fresh cut pineapple.