All Flora No Fawna Recipe

Combine

In a small saucepan, combine 120 ml water and 120 g granulated sugar. Heat gently over medium heat, stirring until the sugar fully dissolves to make a simple syrup base.

Infuse

Remove the saucepan from heat and immediately stir in 1 cup packed fresh cilantro leaves and 1 tsp lime zest. Cover and let steep for 20–30 minutes, until the syrup takes on a bright herbaceous aroma and green color.

Strain and finish

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing on the solids to extract flavor. Stir in 1 tbsp fresh lime juice. Cool to room temperature, then refrigerate. Yields roughly 6 oz. Store up to 10 days refrigerated.

Place 1 cup ripe diced mango (or frozen mango) in a blender. Purée until smooth. If the purée is too thick to strain or mix well, add up to 1 tbsp water and blend again. Strain through a fine sieve for an ultra-smooth texture if desired. Chill until ready to use. Yields ~8 oz.

Prepare glass (optional rim)

If you want a Tajín or salted rim, rub a lime wedge around the rim of a rocks or coupe glass and dip the rim into a shallow plate of Tajín or flaky sea salt. Set aside.

Build and shake

In a cocktail shaker, combine 2 oz Tanteo Jalapeño Tequila, 0.5 oz Flora Green liqueur, 2 oz fresh mango purée, 0.75 oz fresh lime juice, 0.5 oz cilantro cordial, and 0.25 oz simple syrup. Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until well-chilled and slightly frothy.

Strain

Double-strain the cocktail into the prepared glass over fresh ice (if serving on the rocks) or strain into a chilled coupe for a neat presentation.

Garnish & serve

Garnish with a small cilantro sprig and a thin mango slice. Optionally, add a light dusting of Tajín on top for aroma. Serve immediately.