Cactus Coolin’
Cocktail by Troy DelGrosso
Ingredients:
1.75oz Mango Shotta
.5oz Mezcal
.5os Orgeat
.75oz Passionfruit syrup
1oz Acid Adjusted Pineapple juice*
Preparation:
Bring all ingredients together in a cocktail shaker, fill with ice and shake hard for 10-13 seconds. Grab your glassware and fill half way with pebble ice. Strain cocktail, and top with more pebble ice. Garnish with a big bundle of mint, mango dust and a slice of mango with tajin (optional)
Acid Adjust Pineapple juice*
Combine 32 grams citric acid powder and 20 grams malic acid powder with 1 liter of Pineapple juice. Stir till powder is dissolved and bottle
Garnish:
Mango dust, Mint, fresh Mango slice with Tajin
Glassware:
Mai Tai
Mango Handshake
Shooter by Troy DelGrosso
Ingredients:
.75oz Mango Shotta
.25oz Chareau Aloe Liqueur
.25 Fernet Branca
Preparation:
Put Mango Shotta and Aloe liqueur together in a cocktail shaker, shake hard for 10 seconds and double strain in to shot glass, float .25oz of Fernet Branca on top. Garnish with lime slice with black hawaiian black salt
Garnish:
Lime slice with black hawaiian black salt on one side
Glassware:
Shot glass
