Taco Truck

Cocktail by Hannah Lullo

1oz Mango Shotta

1oz Gracias A Dios Oaxacan Agave Botanical Gin

.50oz Nixta Licor de Elote Liqueur

.25oz Lime Juice

1oz Homemade Mango + Chamoy Shrub

– prep glass with Tajín rim

– Add all ingredients into shaker tin

– give a good shake

– strain into new iced rocks glass

-garnish with cilantro and roasted corn

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Homemade Mango – Chamoy Shrub

*To make around 8 oz of shrub*

-Cut 2 Mangos into cubes along with skins and pit

– Put into a jar

– Muddle until some of the mango juice has come out and all the mangos are mushed

– Add 16oz of granulated white sugar to the muddles mango in the jar

– Muddle again, combining the sugar with the mango

– Let sit overnight (12 hours)

– Add 1.5 oz Champagne Vinegar to your mixture

– Strain into a clean glass

– Add 6 oz of Tajin Chamoy Mild Sauce

– Add 3 Pinches of Salt

– Mix

– Done!

Cilantro, Roasted Corn, & Tajín Rim

Rocks glass (around 7.5oz)

Shooter by Hannah Lullo

.50oz Mango Shotta

.25oz CHILI PEPPER LIQUEUR ‘PASILLA MIXE’

.25oz Abasolo Ancestral Corn Mexican Whisky

– Add all ingredients in shaker tin

– shake 5 times

– double strain into shot glass

– garnish

Black pepper Mango cubes

Standard Shot Glass