Cabo Recipe
Tequila, Dry Vermouth, Lillet Blanc, tropical syrup
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Ingredients
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Cocktail
Garnish
Tropical syrup (if making at home)
Method
Tropical syrup (make ahead, optional)
- 1
Combine and simmer
In a small saucepan, combine 1 cup sugar and 1 cup water. Heat over medium, stirring until sugar dissolves. Add mango chunks and pineapple juice, bring to a gentle simmer for 5 minutes to infuse.
- 2
Blend and strain
Remove from heat, let cool slightly, then transfer mixture to a blender and puree until smooth. Strain through a fine mesh sieve into a jar to remove solids. Stir in 1 tablespoon fresh lime juice. Chill before using. Syrup will keep refrigerated for up to 2 weeks.
Cocktail assembly
- 3
- 4
Fill a mixing glass or shaker with 1 cup of fresh ice.
- 5
Pour in 1.5 oz blanco tequila, 0.5 oz dry vermouth, 0.5 oz Lillet Blanc, 0.5 oz tropical syrup, and 0.5 oz fresh lime juice.
- 6
Add 1 dash Angostura bitters.
- 7
Stir (preferred for clarity) or shake (if you want a slightly frothier, colder texture) for 15–20 seconds until well chilled and diluted about 20–25%.
- 8
Discard ice/water from the chilled serving glass and double-strain the cocktail from the mixing glass into the chilled coupe or martini glass.
- 9
Garnish with a lime wheel or lime twist and, if desired, a small dehydrated pineapple or mint sprig. Serve immediately.