Get the salt & limes prepared!

It’s Nationwide Tequila Day! Tina Heath-Schuttenberg, co-owner of downtown Charleston eating vacation spot, Stunning South, has shared with us a novel tequila cocktail to get pleasure from.

“In case you like Mezcal with a pinky up, you’ll love this one,” says Heath-Schuttenberg.

See under for the total recipe!

Milk Punch

Components

• 24 oz. Blanco Tequila
• 18 oz. 400 Conejos Joven
• 12 oz. Giffard Lichi-Li
• 12 oz. Pineapple Juice
• 12 oz. Lemon Juice
• 12 oz. Tea Syrup*
• 32 oz. Entire Milk

Preparation

1. Mix all substances aside from milk in a big Cambro.
2. Whereas stirring, slowly incorporate the milk.
3. Refrigerate for twenty-four hours.
4. Line wonderful mesh strainer with espresso filter and thoroughly pressure combination.
5. Repeat this step for a second pressure.

*Tea Syrup

---

Components

• 50g Oolong Tea
• 50g Litchi Tea
• 623g Sizzling Water
• 623g Sugar

Preparation

1. Steep teas in water for quarter-hour, pressure.
2. Add sugar and stir till dissolved.