Recipe courtesy of Jeffrey Morganthaler
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Royal Chihuahua
Total:
40 min
Active:
10 min
Yield:
1 cocktail
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
1 cocktail
Level:
Easy

Ingredients

Directions

Combine the sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and stir until the sugar is dissolved, 3 to 5 minutes. Let cool completely. (The syrup will keep in the refrigerator for up to 2 weeks.)

Combine the tequila, lemon juice, 1/2 ounce of the sugar syrup and the marmalade in a cocktail shaker and fill with ice. Shake until very cold, 30 seconds to 1 minute.

Strain into a tall glass filled with ice. Top with the prosecco and garnish with an orange twist.

Photograph by Ryan Dausch

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