Mango-O’Clock Shooter
by Jonathan Stanyard
Ingredients
- 3/4 oz Mango Shotta
- 3/4 oz Acid Adjusted Pineapple Juice
- 1/2 oz Aperol
- Acid Adjusted Pineapple Juice
- 100 ml Pineapple Juice
- 5 g Citric Acid Powder
Preparation
- Begin by meticulously preparing the small drink glass.
- Wet half of the outside lip with a paintbrush dipped in honey.
- Tap the damp area into a plate of kosher salt to adhere the salt to the glass.
- Tap off the excess. Now, precisely add the three ingredients into a cocktail shaker and add plenty of ice.
- Shake well for 10 seconds and strain into the small, prepared glass.
- Take a fresh grapefruit peel and use the flame of a match to express the oils through the flame onto the shooter.
- Serve with the burnt grapefruit peel.
- Salted rim and flamed grapefruit peel for garnish.
Additional Notes
Note: Combine ingredients and mix until the powder fully dissolves. Store in an airtight container in the fridge.
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