2 oz Blanco Tequila
.5 oz Cointreau
.5 oz Koval Rose Hip Liqueur
.5 oz Lavender-Infused Agave Syrup*
.75 oz Fresh Lime Juice
Pinot Noir Salt**
DIRECTIONS: Add all ingredients to a shaker with ice. Shake until well-chilled. Strain over new ice in a rocks glass rimmed with agave syrup and pinot noir salt. Garnish with lime wheel.
*Lavender Agave: Add 1 cup agave syrup and 2 T. dried lavender to pot. Bring to a low boil. Reduce heat to simmer for 5 minutes. Remove from heat and let steep for up to 20 minutes. Strain and bottle. Will keep in fridge for up to 2 weeks.
**Pinot Noir Salt: Spread kosher salt on baking sheet and saturate with Pinot Noir or any red varietal. Pop it in the oven at 350* for 5 minutes — monitor to prevent burning, as ovens vary — and remove. Break up the salt and transfer to bowl. Allow to air dry.
WINO’S MARG DEMO: