The Whole Mango Shotta Enchilada
Cocktail by Celina Zavala
Ingredients:
2oz Mango Shotta
1oz Pineapple
.75oz Freah Squeezed Lime
.75oz Enchilada Sauce Purée
.5oz Mango Simple Syrup
Preparation:
Rim half of a double old fashioned glass with tajin and set aside.
Place all ingredients in shaker with a scoop of ice and shake vigorously. Strain contents into the rimmed glass and fill with ice. Torch a cherry tomato, slice of jalapeño and cubed mango chunk and skewer through a cocktail pick, place on top of glass.
*enchilada purée recipe- roast 2 Roma tomatoes and 2 deseed jalapeños until lightly charred. Blend whole with the juice of 1 lime, a pinch of salt and a bushel of cilantro until smooth. Double strain to remove all seeds and stems and bottle up!
*Mango Simple Syrup- Bring one cup of water, one cup of sugar and the juice and flesh of half a mango to a steady boil. Turn off heat and let it cool. Double strain and bottle!
Garnish:
A torched cherry tomato, slice of jalapeño and cubed mango picked.
Glassware:
Double old fashioned
Shoot Your Shotta
Shooter by Celina Zavala
Ingredients:
1oz Mango Shotta
.5oz Pineapple juice
Topped with about .5oz of spicy tamarind mango foam.
Preparation:
Shake the mango Shotta and pineapple juice in tin, then strain into shot glass. Top with the spicy tamarind mango foam and enjoy!
*Spicy tamarind mango foam- combine 1oz of Ancho Reyes Chile Ancho Liqueur, 2oz of Raft Pineapple Tamarind syrup and .5oz of Mango simple syrup with 2 egg whites in ISI canister. Charge and shake vigorously. Charge a second time and place in fridge for a minimum of 30 minutes.
*Mango Simple Syrup- Bring one cup of water, one cup of sugar and the juice and flesh of half a mango to a steady boil. Turn off heat and let it cool. Double strain and bottle!
Garnish:
None
Glassware:
Shot glass
