Mango Deck Recipe

Prepare glass

If you want a rim, rub a lime wedge around the glass lip and dip into salt or tajín. Fill the glass with serving ice and set aside.

Muddle jalapeño

In a cocktail shaker, add the 2 jalapeño slices (remove seeds for milder heat). Gently muddle 4–6 times to release a moderate amount of heat and aroma without pulverizing the pepper.

Combine ingredients

Add reposado tequila (2 oz), mango puree (1 oz), fresh lime juice (0.75 oz), fresh lemon juice (0.25 oz), elderflower liqueur (0.5 oz), and agave syrup (0.25 oz, optional) to the shaker with the muddled jalapeño.

Add ice and shake

Add shaking ice (about 6 cubes) to the shaker. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is cold and well-chilled.

Double strain and serve

Using a Hawthorne and fine mesh strainer (or a fine strainer alone), double-strain the cocktail into the prepared glass over the serving ice to remove jalapeño solids and any pulp.

Garnish

Float a fresh mango slice on the rim or on top and add a single jalapeño slice for contrast. Serve immediately.

Adjustments

Taste and adjust: if the cocktail is too tart, add 0.25 oz more agave; if too sweet, add 0.25 oz more lime. For more heat, infuse the tequila with jalapeño ahead of time or add an extra muddled slice.