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2 oz. / 60 ml. tequila blanco
¾ oz. / 22.5 ml. fresh lemon juice
½ oz. / 15 ml. cantaloupe syrup
¼ oz. / 7.5 ml. agave syrup
Peychaud’s bitters to float
METHOD
add all ingredients to shaker tin / add ice and shake until chilled / strain into a glass over fresh ice / float Peychaud’s bitters over the surface / garnish with a lemon twist
ABOUT
I came up with this one after making cantaloupe syrup for the Jets to Brazil cocktail I posted earlier. Tequila felt like the right move—it plays well with summer fruit and keeps things bright. I’m a sucker for a bitters float, and the color contrast never misses. Cheers y’all!