Mango’s Vineyard

Cocktail by Charisse Mannolini

• 1oz Mango Shotta

• 2oz peach puree

• 1oz fresh lime juice

• 1oz basil turmeric infused blanco tequila

• Cactus Cooler

• Garnish: Edible orange flower & basil flower stalk

Combine all ingredients except for the Cactus Cooler into a shaker, add ice and shake. Strain into a goblet over ice. Fill with Cactus Cooler. Garnish with an orange flower and a basil flower stalk.

*To make basil turmeric infused blanco tequila: Slice 3 inches of fresh turmeric root. Put a fistful of fresh basil and the sliced turmeric into an airtight container with your choice of blanco tequila and shake to agitate the basil. After infusing for 24 hours, strain through a cheesecloth.

Edible orange flower like a marigold & a basil flower stalk

Goblet glass

Shooter by Charisse Mannolini

• 1.5oz Mango Shotta

• .25oz lemon juice

• .25oz mesquite smoked agave syrup

• Garnish: charred dehydrated mango

Char one edge of a dehydrated mango using a culinary torch and set aside. Combine the other ingredients in a shaker, add ice and shake. Strain into a shooter glass. Garnish with the charred mango slice.

*To make mesquite smoked agave syrup: Line a baking pan with foil. Cover the pan with mesquite smoking wood chips. Char them with a culinary torch. Spritz them with liquid smoke. Put in a pan with 2 cups agave 2 cups water. Bring to a boil, let cool and strain through a cheesecloth.

charred dehydrated mango slice

2oz shooter glass