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    Dominic Walsh’s recipe, good for 66,5 oz: place 2 oz of locust beans into a plastic bag and pour 50 oz of silver tequila in. Squeeze out the air and place in a water bath for 20 minutes at 90 degrees. Pour 6,5 oz of still water into a saucepan and 6,5 oz of sugar, 6,5 oz of agave syrup, and 1 oz of Lapsang Souchong tea. Bring the mixture to a boil, reduce the heat, and stir until the sugar is completely dissolved. Add 0,65 oz of absinthe, cool and filter into a separate container. Add to a silver tequila bottle and store in the refrigerator.

    Homemade locus bean tequila is perfect to mix with

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