Mango on Fire

Tropical with distant smoky notes.

ZERO

2 Cut Above Mezcal

2 Mexican Mango Syrup* (can sub Giffard Mango syrup + Coconut syrup)

0.75 Lemon juice

Cocktail Ice

Mint, Mango, toasted coconut (optional) Garnish Optional Tajin to rim glass

CUT

1 Cut Above Mezcal

1 Your Favorite Mezcal

2 Mexican Mango Syrup* (can sub Giffard Mango syrup + Coconut syrup)

0.75 Lemon juice

Cocktail Ice

Mint, Mango, toasted coconut (optional) Garnish Optional Tajin to rim glass

CLASSIC

2 Your Favorite Mezcal

2 Mexican Mango Syrup* (can sub Giffard Mango syrup + Coconut syrup)

0.75 Lemon juice

Cocktail Ice

Mint, Mango, toasted coconut (optional) Garnish Optional Tajin to rim glass

Glass & Garnish

Lowball glass

Mint spring, Mango, Tajiin

Method

Add all ingredients to shaker with ice. Shake well and then double strain into a chilled lowball. Garnish with mint spring.

Mexican Mango Syrup

1.5 (190g) Mango fresh, 1 cup (200g) white granulated sugar, ¾ cup (180ml) coconut water, 1 teaspoon vanilla extract Chop the mango flesh up and add it, along with the sugar and coconut water to a pot. Stir it together, bring to the boil, then reduce the heat and simmer for 10 minutes. Strain, then pour the mango syrup back into the pot and heat for a further 5 minutes to reduce slightly. Sitr in the vanilla.