Morning in Tulum
by Sarah Zaragoza
Ingredients
- 1 1/2 oz. Mango Shotta
- 3/4 oz. mango leaf demerara simple syrup*
- 3/4 oz. fresh squeezed orange juice
- 1/2 oz. fresh squeezed lime juice
- 1/2 oz. egg white
Preparation
- In a shaker with ice, combine Mango Shotta, simple syrup, orange juice, lime juice, and egg white.
- Wet shake until shaker is frosty, then strain into a clean shaker.
- Dry shake for 15 seconds and pour into a frosted coupe glass.
- Garnish with orange peel and 3 drops of Angostura aromatic bitters.
*Mango Leaf Demerara Simple Syrup
Ingredients
- ¾ cup filtered water
- 1/4 cup demerara sugar
- 3 grams dried mango leaves
Preparation
- Make the mango leaf demerara simple syrup by adding filtered water and demerara sugar to a small sauce pan.
- Bring to a low boil and whisk until sugar is dissolved.
- Add dried mango leaves, cover, reduce heat, and simmer for 10 minutes.
- Remove from heat and allow to cool to room temperature.
- Remove leaves.
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