Shotta Colada
Cocktail by Yolanda Gregg
Ingredients:
2oz Mango Shotta
.5oz Plantation Pineapple Rum
1oz Charred Pineapple Juice
.5oz Acid Adjusted carrot juice
1oz Cream of Coconut
Preparation:
Put all measured ingredients into a shaker and put in light ice and shake for 15 seconds. Strain over crushed or pebble ice. * Use a bigger hurricane glass than I did.*
Acid adjusted Carrot Juice: 186 g carrot juice, 4 g malic acid, 8 g citric acid.
Charred pineapple: 1 roasted pineapple (slices in air fryer via the air grill mode). Chop up the charred pineapple in a blender and then push the blended pineapple into a fine mesh strainer to strain juice.
Garnish:
Pineapple fronds, Tajin and Chamoy rim
Glassware:
Hurricane glass
Smoke and Heat
Shooter by Yolanda Gregg
Ingredients:
1oz Mango Shotta
.5oz Ole Smokey Mango Habanero Whiskey
.25oz Charred Pineapple Juice
Preparation:
Put all measured ingredients into a shaker and quickly shake. Strain into a larger shot glass.
Garnish:
Tajin and Chamoy rim
Glassware:
Shot glass
