Recipe from Chef Dean Fearing, Fearing’s, Dallas
1 1/2 ounces Cabo Wabo Blanco Tequila
1/4 ounce fresh squeezed lime juice
1/4 ounce Damiana Liqueur
1 teaspoon organic agave nectar
Fill large shaker tin with ice. Add contents and shake vigorously until tin is frosted and beaded with sweat. Serve over ice in glass garnished with lime and salt.
