Mango Tree Recipe
Patrón Silver, The Lost Explorer Mezcal Espadín, Mango, Lemon, Vanilla, Spicy Tincture
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Ingredients
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Cocktail
Vanilla Simple Syrup
Spicy Tincture
Garnish
Method
Spicy Tincture
- 1
Make tincture (advance)
Place 3 crushed dried arbol or cayenne chilies in a small glass jar. Pour 2 oz high-proof neutral spirit over the chilies, seal, and store in a cool dark place for 24–48 hours, tasting after 12 hours to check heat. When desired heat is reached, strain through a fine-mesh sieve or coffee filter into a small bottle. Label and store refrigerated. Use 2 dashes per cocktail.
Vanilla Simple Syrup
- 2
Make vanilla syrup (advance)
Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Split the vanilla bean and scrape seeds into the pan (or add 1 tsp vanilla extract). Bring to a gentle simmer, stirring until sugar dissolves. Remove from heat and let steep 15–30 minutes for stronger vanilla flavor. Cool, strain out solids if using a bean, and transfer to a bottle. Keep refrigerated up to 2 weeks. Measure 1/2 oz per cocktail.
Cocktail Assembly
- 3
Prepare mango purée
If using fresh mango, peel and dice 1 ripe mango. Puree in a blender or food processor until very smooth. If needed, strain briefly to remove fibrous bits. Measure 2 oz for the cocktail.
- 4
Chill glass
Fill a rocks glass with ice or place in freezer to chill while you build the cocktail.
- 5
- 6
Combine ingredients
In a cocktail shaker, add 1.5 oz Patrón Silver, 0.5 oz The Lost Explorer Mezcal Espadín, 2 oz fresh mango purée, 0.75 oz fresh lemon juice, 0.5 oz vanilla simple syrup, and 2 dashes spicy tincture. Fill the shaker with ice (about 1 cup).
- 7
Shake
Secure the shaker lid and shake vigorously for 12–15 seconds until well chilled and diluted.
- 8
Double-strain
Dump the chilling ice from the rocks glass. Place a large clear ice cube (or fresh ice) in the glass. Double-strain the cocktail through a fine mesh strainer into the glass to remove pulp and small ice shards for a smooth texture.
- 9