Rebujito Tequila Cocktail Made With Casa Dragones

Rebujjito by Jamie Bissonnette and Jim Meehan

During the second Jamming Session aboard the Freedom Yacht in New York City, Chef Jamie Bissonnette and Jim Meehan riffed on a Spanish Rebujito by using Casa Dragones Blanco and lemon balm syrup, prepared from ingredients sourced in Toro’s kitchen.


1 oz. Tequila Casa Dragones Blanco

3 oz. Club Soda

1 oz. Cigarrera Manzanilla Sherry

1/2 oz. Lemon Balm Syrup

Build in a chilled Collins Glass filled with ice. Garnish with a smacked lemon balm leaf.

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