Tingala Verbena

1 oz. TINGALA
1 oz. tequila
½ oz. lime juice
4 fresh lemon verbena leaves
¼-inch fresh ginger, thin sliced
½ oz. ginger liqueur or syrup
½ oz. agave syrup

Muddle in a cocktail shaker. Shake well. Double strain with ice into a chilled coupe glass. Garnish with a buzz button and/or verbena leaves.

Based on Mariena Mercer Boarini’s the famous recipe served in Las Vegas at the Cosmopolitan Hotel’s Chandelier Bar.

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