La Conchita
Ingredients
1 ounce cantaloupe oleo-saccharum
1 ounce fine sherry
1/2 ounce seaweed water infusion
2 dashes acid solution
2 ounces Kokoro Tequila Plata
Prosecco
Instructions
Combine cantaloupe oleo, sherry, seaweed water, acid solution, and tequila in a shaker with ice. Shake vigorously for about 16 revolutions.
Double strain and serve in a highball glass with ice.
Top with prosecco
Garnish
Oyster shell, cantaloupe balls, rosemary
