2 oz Blanco tequila, Siete Leguas Blanco
3⁄4 oz Crème de Cacao, Marie Brizard (white)
3⁄4 oz Lemon juice
1 rinse Pastis, Pernod
Instructions

Shake, strain, Pernod-rinsed coupe

Cocktail summary
Created by
Jim Meehan
Is an
authentic recipe
Reference

The PDT Cocktail Book

Curator
Not yet rated
Average
3.5 stars
(11 ratings)
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From other users
  • Cacao and lemon of a 20th Century is already weird; adding agave still weirder but interesting. Worth trying the modified ratios mentioned in comments--lemon was a little strong at spec. — ★★★★
  • I prefer 3:2:1 ratio for this, and add chocolate bitters. — ★★★★
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Comments
famico commented on 12/19/2011:

I liked to up the cacao a bit. Mine was more 3:2:1 (teq, cac, lem) or maybe 4:2:1. I also added a splash of cointreau.