Mango Chakra

Cocktail by Meredith Barry

1.5 oz Mango Shotta

.5 oz Corazon Blanco Tequila

.75 oz Dukkah Saffron Orgeat

.75 oz Acidified Guava/Tamarillo Juice Blend

Measure Ingredients into Shaker. Whip Shake. Double Strain into glass. Add Crushed Ice.

Dukkah Saffron Orgeat:

50g Villa Jerada Pistachio Dukkah (pistachio, sesame, cumin, salt, coriander)

15 Fronds of Saffron

500ml Goya Roasted Coconut Water

500 g Cane Sugar

Toast Dukkah in pot until fragrant on Medium Heat. Bring heat down to low. Add Saffron and Coconut Water, bring to simmer. Take off heat, add sugar. Stir and allow sugar to dissolve. Let sit overnight and then strain through fine mesh chinois. Bottle and fridge.

Acidified Guava/Tamarillo Juice Blend:

Defrost Goya Guave Puree and Goya Tamarillo Pulp

Strain and press through fine mesh chinois. Measure and add Citric Acid Powder. Blend to incorporate.

350 ml Guava Puree

250 ml Tamarillo Pulp

2g Citric Acid Powder

Mint Sprig

Hand Blown tumbler glass

Shooter by Meredith Barry

.75 oz Mango Shotta

.75 oz Aperol

.25 oz Fernet Branca

Measure ingredients into bottle and keep in the cooler, or just pour chilled but not diluted ingredients into the glass. No garnish necessary, it is like a Ferrari.

none

shot glass