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Home > Restaurants > Recipes > Vuelve a la Vida

Vuelve a la Vida

Provided by: Chef Julian Medina
Served at: Toloache

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2 tablespoons of pitaya (dragon fruit) puree
1 1/4 oz. El Tinieblo Mezcal Silver
1 oz. lime juice
3/4 oz. agave nectar
2 oz. Champagne


Place all ingredients, except for the Champagne, in a shaker with ice. Shake well. Strain and pour into a Champagne flute. Add Champagne and garnish with a piece of pitaya (dragon fruit). (Published 2010)