Dancin’ Days
Cocktail by Allison Sadauskas
Ingredients:
2 oz. Mango Shotta
1 oz. Blanco Mezcal
.5 oz. Mint Syrup (recipe below)
.5 oz. Mango purée (I used Real)
2 dashes Hot Pepper Bitters (I used Scrappy’s “Fire Tincture”)
Mint Syrup:
1 cup water
1 cup sugar
6 6-inch mint sprigs
Boil water, add sugar and dissolve. Add mint and boil for one minute, remove from heat and let steep for three hours. Strain mint and refrigerate syrup. Makes 1.5 cups.
Preparation:
Add all ingredients to a mixing tin with ice. Shake vigorously, strain into chilled coupe. Garnish with fresh mint sprig.
Garnish:
Mint Sprig
Glassware:
Coupe
Sunglasses at Night
Shooter by Allison Sadauskas
Ingredients:
1 oz. Mango Shotta
.75 oz. Blanco Mezcal
.25 oz. Mint Syrup (recipe below)
Mint Syrup:
1 cup water
1 cup sugar
6 6-inch mint sprigs
Boil water, add sugar and dissolve. Add mint and boil for one minute, remove from heat and let steep for three hours. Strain mint and refrigerate syrup. Makes 1.5 cups.
Preparation:
Add all ingredients to mixing tin with ice. Shake vigorously. Strain into shot glass. Garnish with fresh mint sprig.
Garnish:
Mint Sprig
Glassware:
Shot Glass
