3/4 oz reposado tequila (we used Azunia)
3/4 oz Chai Pear Element Shrub
3/4 oz Finocchietto (Fennel Liqueur)
1/2 oz Cointreau
Add all ingredients to a shaker. Shake with ice and strain into a coupe.
Recipe and photo reprinted with the permission of Charlie Berkinshaw
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