Feb. 1, 2016, 10:57 a.m.
Created by Diego Mendoza, bartender at Tramonte at the Grand Mayan Hotel in Nuevo Vallarta, Mexico.
- 1.5 ounces Hacienda el Divisadero Raicilla
- 1 ounce Midori
- 1.5 ounces peach juice
- 1.5 ounces sweet and sour
- 4 basil leaves
Shake with ice and serve in an old-fashioned glass crusted with tajín; garnish with basil flower.