Viva Zapata
from the kitchen of Sharmagne Leland-St.John
1 babaco or small papaya
1 lime
2 parts aged tequila
2 parts orange curaçao
4 parts white tequila
2 parts pineapple juice
Place one tablespoon of babaco pulp, the lime (cut into small pieces), and the remaining ingredients—along with crushed ice—into a blender. Blend at medium speed for about 20 seconds, then pour into a highball glass and garnish with a slice of babaco. |
