Blood Orange Tequila Mule & Smoked Salmon Crisps
Prep Time
10 min
Cook Time
0 min
Total Time
10 min
Serves
2
Ingredients
The Mule:
8-12 oz ginger beer
4 oz tequila
2 oz blood orange juice
1 oz lime juice
2 tsp simple syrup
2 mint sprigs, for garnish
4 blood orange slices, for garnish
The Crisps:
1 pack Latitude 45 Cold Smoked Salmon 6oz
4 buckwheat crisp-bread toasts
1 avocado
1 tsp flax seeds
Instructions
- For the Mule: add the tequila, blood orange juice, lime juice and simple syrup to a shaker. Shake well, then pour over ice in your serving glasses. Top off each glass with 4-6 oz of ginger beer. Garnish each glass with 2 slices of blood orange and a sprig of mint.
- For the crisps: top each buckwheat crisp-bread toast with a couple slices of avocado, 1-2 slices of Latitude 45 Cold Smoked Salmon, and a sprinkle of flax seeds. Serve fresh with the Blood Orange Mexican Mule and enjoy!
