CANTINA VERDE

Ingredients:
4-5 Sprigs of Cilantro Muddled
2 oz Castillo 1815
.75 oz Honey Chamomile Syrup
.75 Lime Juice
.50 oz Ginger-Turmeric-Lemongrass Syrup

Method:
Muddle cilantro into a shaker, add the rest of your ingredients with ice, then shake and double strain into a rocks glass served over a big cube.

Garnish:
Tajin Rim & Cilantro