Desert gunslinger
Cocktail by Ginn Choe
Ingredients:
1.25oz mango shotta
0.75 oz mezcal of choice
0.5 oz butter cornbread syrup
0.75oz lime juice
Preparation:
To make the butter cornbread syrup place 5 grams butter cornbread per cup of 1:1 simple syrup, let sit over night, blend then strain through fine mesh.
Place the cocktail ingredients in shaker tin and hard shake, double strain into a coup, garnished with a jalapeño slice and tiny cornbread on skewer.
Garnish:
Jalapeño slice with tiny cornbread on spike
Glassware:
Coupe
Cactus Spurr
Shooter by Ginn Choe
Ingredients:
0.75 oz mango shotta
0.25 oz passionfruit purée
0.25 oz lime juice
1 dash of cucumber bitters
Pinch of salt
Preparation:
Shake the ingredients in shaker tin and strain into tiny bog shot glass. To Enjoy lick the pinch a salt before imbibing.
Garnish:
A small pinch of salt bump on back of hand to lick before shooting
Glassware:
Tiny boot shotglass
