1 1/2 oz blanco tequila
1/2 oz St. George Green Chile Vodka
1 oz fresh lemon juice
1/2 oz ginger simple syrup
1/4 oz yellow mustard
3 dashes pink peppercorn tincture or bitters, like Remedy Cocktail Co.
Add all ingredients to a cocktail shaker with ice and shake well to blend and chill. Rim a Nick and Nora glass with lemon juice to moisten, then coat the edge of the glass with ramen soup broth powder. Strain the cocktail into the glass, and enjoy.
To make the ginger simple syrup, combine equal measurements of sugar to water a small, peeled knob of ginger in a saucepan over medium heat. Strain before use.
To make the pink peppercorn tincture, soak 3T pink peppercorns in 1 cup of high-proof vodka or another spirit to infuse for a minimum of 48 hours, strain, and store for up to a month.
