The 12 Second Santisma Sour by Allan Katz

  • 1 1/2 oz. Gran Centenario Rosangel Tequila
  • 1/2 oz. Homemade Grenadine
  • 3/4 oz. Fresh Squeezed Meyer Lemon Juice
  • 1/2 oz. Apricot Brandy
  • Barspoon of Absinthe Chili Tincture

Shake. Strain. And serve in a chili sugar salt rimmed cocktail glass.

This recipe was one of the winners at last night’s Gran Centenario Rosangel’s Cocktail Competition.