A layered Margarita riff from NYC drinks whiz Jillian Vose that brings some 🍐 and 🍵 notes The grassy notes of the green tea work well with the vegetal notes in the blanco tequila and also works well with the spiced pear and almond notes in the liqueur and orgeat. The overproof rum adds a touch of funk and the lime adds a needed brightness and acidity to balance the flavors 1.5 oz Green Tea-Infused Blanco Tequila (Can scale up/down as needed, but essentially one bag of green tea of choice in a 750 mL bottle of blanco for 15 minutes) .25 oz Overproof Unaged Jamaican Rum (Wray & Nephew is a good choice) .75 oz Fresh Lime Juice .5 oz Pear Liqueur (St George, Rothman & Winter, etc) .5 oz Orgeat (Almond and orange flower water syrup; Small Hand Foods is nice) 2 dashes Absinthe Shake with ice and strain into a chilled double rocks glass with a few ice cubes. No garnish