Ofrenda
Cocktail by Peter Kishler
Ingredients:
1.5 oz Mango Shotta
3/4 oz Creole Shrub (I used Clément, but other Orange Curaçao’s work too)
3/4 oz Orgeat
1/2 oz Lime Juice
2 1/2 oz Frozen Mango Chamoy*
To make Mango Chamoy: Add 500 mL Mango Juice, 250 g Mango Chunks, 200 g Sugar, 50 g Apricot, 25 g Dried Hibiscus Flower, 1 Ancho Chili, and 1 Poblano Chili to saucepan. Simmer on low heat for 10 minutes, then blend. Put in a baking tray and freeze for use in cocktail.
Preparation:
Add all ingredients to a blender and blend until a smooth consistency is reached.
Garnish:
Mint
Glassware:
Aluminum Can
Muerte Mango
Shooter by Peter Kishler
Ingredients:
1 oz Infused Mango Shotta*
1/2 oz Acid-Adjusted Pineapple Juice**
5 Dashes of Fire Tinctures
*Infused Mango Shotta: Add 2 Ancho Chilis and 100 g Cilantro to 500 mL of Mango Shotta, blend together and let sit for 30 minutes. Strain out solids and keep chilled.
**Acid-Adjusted Pineapple Juice: Add 3.2 g Citric Acid, 2 g Malic Acid to 100 mL of Pineapple Juice, stir until dissolved.
Preparation:
Shake Infused Mango Shotta and Pineapple Juice with ice, strain into shot glass.
Float 5 dashes of Fire Tinctures on top.
Garnish:
N/A
Glassware:
Shot Glass
