Mezcal, Tequila

Cactus Coolin’ 

by Troy DelGrosso

Ingredients

  • 1 3/4 oz. Mango Shotta
  • 1/2 oz. Mezcal
  • 1/2 oz. Orgeat
  • 3/4 oz. Passionfruit syrup
  • 1 oz Acid Adjusted Pineapple juice*

Preparation

  1. Bring all ingredients together in a cocktail shaker, fill with ice and shake hard for 10-13 seconds.
  2. Grab your glassware and fill halfway with pebble ice.
  3. Strain cocktail, and top with more pebble ice.
  4. Garnish with a big bundle of mint, mango dust and a slice of mango with tajin (optional).

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