Morning in Tulum

Cocktail by Sarah Zaragoza

1.5 oz Mango Shotta

0.75 oz mango leaf demerara simple syrup*

0.75 oz fresh squeezed orange juice

0.5 oz fresh squeezed lime juice

0.5 oz egg white

Mango Leaf Demerara Simple Syrup:

0.75 cup filtered water

0.25 cup demerara sugar

3 grams dried mango leaves

Make the mango leaf demerara simple syrup by adding filtered water and demerara sugar to a small sauce pan. Bring to a low boil and whisk until sugar is dissolved. Add dried mango leaves, cover, reduce heat, and simmer for 10 minutes. Remove from heat and allow to cool to room temperature. Remove leaves.

In a shaker with ice, combine Mango Shotta, simple syrup, orange juice, lime juice, and egg white. Wet shake until shaker is frosty, then strain into a clean shaker. Dry shake for 15 seconds and pour into a frosted coupe glass. Garnish with orange peel and 3 drops of Angostura aromatic bitters.

Trimmed orange peel and three drops of Angostura bitters

Frosted Coupe

Shooter by Sarah Zaragoza

1 oz Mango Shotta

0.75 oz organic tomato juice

0.25 reposado tequila

Combine Mango Shotta, tomato juice, and reposado tequila in a shaker with ice. Wet shake for 5 seconds. Strain into a shot glass. Garnish with a seasoned* lime.

*Lime Seasoning: 0.25 tsp garlic powder, 0.25 tsp onion powder, 0.5 tsp fine kosher salt, 1/8 tsp ground black pepper, 0.25 tsp Tajin

Seasoned lime wedge

2 oz shot glass of choice