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Braised Wallaby Tail and Wild Pine Mushrooms - Chef Recipe by Simon Evans and Thomas Chiumento
A dish made from ingredients foraged from the forest plated to look like the forest floor.
45mL Casamigos Blanco Tequila
30mL fresh lemon juice
15mL prickly pear purée
10mL simple syrup
Optional:
2 dashes orange bitters
Garnish:
Lime wheel
Combine all ingredients into a tin shaker.
Add ice, shake vigorously and strain into a small rocks glass.
Add fresh ice and garnish.
Credits: Casamigos
Photo Credits: Casamigos