Tropical Heatwave
Cocktail by Lisa Belczyk
Ingredients:
1 ½ oz. Mango Shotta
½ oz. Wray & Nephew Overproof Rum
¼ oz. Giffard Banane du Brésil
1 ½ oz. turmeric & ginger infused pineapple juice*
1 oz. unsweetened coconut cream
Preparation:
*To make infused pineapple juice:
While preparing cocktail, add 2 oz. of unsweetened pineapple juice to a jar, along with ½ teaspoon of ground turmeric and ½ teaspoon of ground ginger. Shake to combine. Let sit while preparing the remainder of the drink. When ready to use, strain out solids through a fine mesh strainer and/or cheesecloth.
Add all ingredients to a cocktail shaker with ice and shake until well-chilled and coconut cream is fully incorporated. Strain into a double rocks glass over pebble or crushed ice. Garnish with an edible hibiscus flower in syrup. Sip & enjoy!
Garnish:
Edible hibiscus flower in syrup
Glassware:
Double rocks glass
Mango Melon Magic
Shooter by Lisa Belczyk
Ingredients:
1 oz. Mango Shotta
¾ oz. Del Maguey Vida Clásico Mezcal
¼ oz. L’Aperitif de L’Artisan Melon liqueur
Preparation:
Add all ingredients into a shaker; shake with ice until well-chilled. Strain into prepared shot glass. Sip & enjoy!
Garnish:
Stripe on side of glass with lime & Salsa Cielito Original Chili Seasoning
Glassware:
Vaso Veladora glass or shot glass
