Liqueur, Tequila

The Chicago Spray Tan

by John Roman

Ingredients

  • 1 ½ oz Mango Shotta
  • ½ oz Aperol
  • ½ oz Jeppson’s Malort
  • 1 oz acid adjusted oj
  • 1 oz egg white

Preparation

  1. Add ingredients to shaker tin and dry shake for 12 seconds.
  2. Add ice and shake for another 10 seconds.
  3. Garnish with grenadine and Angostura drops with black lava salt and Li Hing Mui on coupe glass.

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