Ingredients

• 2.5 oz G4 Blanco
• .5 oz banana Demerara syrup
• 2 dashes angostura bitters
• 3 dashes Banana bitters

Instructions

1. Stir all ingredients until chilled and pour over fresh ice in a rocks glass.
2. Express a lemon and orange peel over the cocktail.
3. Garnish with a brulé banana slice.

*Banana Demerara Syrup

1. Add 1 cup demerara sugar
2. 1 cup water and half a banana sliced into a sauce pan.
3. Bring to a boil and let it cool off with no heat.
4. Strain into your desired bottle and keep refrigerated.

Ingredients

• 2oz G4 Blanco
• 1 oz Grilled pineapple Puree
• .5 oz Ancho Reyes Verde
• .75 oz lime Juice
• Top with Topo Chico

Instructions

1. Shake and strain over fresh ice and top with mineral water.

*Grilled Pineapple Pure

1. Grill pineapple round slices until charred.
2. Let the pineapple cool before blending with a splash of water.
3. Add to squeeze the bottle and keep refrigerated.