Frozen Mezcal Paloma
#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: var(–meadow-accent-color); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: var(–meadow-accent-color); }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: var(–meadow-accent-color); }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: var(–meadow-accent-color); }Smoky, tart, and properly slushy — not the watered-down version you'd find if you went looking. The ratio of citrus to ice to mezcal is doing more work than it looks like.
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