Del campo punch
Cocktail by Irving Gonzalez
Ingredients:
1 oz Ensamble mezcal
1 oz Mango Shotta
2 oz Carrot Juice
.75 oz Passion Fruit Puree
.5 oz Lemon Juice
.5 oz Velvet Falernum
Preparation:
Add all the ingredients into a shaker tin with ice and shake.
Strain over a rock glass with a big ice cube and garnish with a sprig of mint and a edible viola
Garnish:
Mint and edible viola
Glassware:
Rocks glass
A tropical kick
Shooter by Irving Gonzalez
Ingredients:
1 oz Mango Shotta
.5 oz Blanco Tequila
1 oz Clarified coconut milk syrup
.25 oz Ginge Juice
.25 oz Lemon Juice
Mint Oil
*Mint Oil
1 cup Mint Leaves
1/2 cup Canola Oil
1 tsp citric acid
Add all the ingrients into a blender and blend.
Fine strain with a cheesecloth.
*Clarified coconut milk syrup
1 cup Sugar
2 cups warm Coconut Milk
.25 oz Lemon Juice
Add all the ingredients together and let it sit until both liquids start to separate.
Strain with a cheesecloth.
Preparation:
Add all the ingredients into a shaker tin with ice and shake.
Strain over a chilled snifter glass.
Garnish with Mint oil drops
Garnish:
Mint oil drops
Glassware:
Snifter glass
