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Author Notes: This spring I moved to Sunset Park, a predominantly Hispanic neighborhood in Brooklyn. All of a sudden I had access to great Latin American ingredients, with tons of peppers and tropical fruit on every corner. I think there's nothing better than a little spiciness in the summer, so I picked up some jalapenos for heat and mango for sweet/tartness, then threw them together with a little Cachaça and my favorite hot weather brew, The Champagne of Beers. A honey-salt rim finishes it off. —zoverman
- 4-5 pieces Mango, cubed
- 1/4 Jalapeno, seeded
- 2-3 sprigs Cilantro
- 1/2 ounce Honey
- 3/4 ounce Lime juice
- 1 1/2 ounces Leblon Cachaça
- 3-4 dashes Angostura Bitters
- Maldon Salt, crushed
- Honey, for rimming glass
- Miller High Life
- Muddle mango, jalapeno, cilantro, and honey in mixing glass.
- Add lime juice, Cachaça, and bitters to muddled mixture.
- Transfer contents to mixing tin filled with ice, and shake vigorously - you want to make sure you move the fruit around.
- Take a chilled Collins glass and roll half of the rim in the honey, followed by the salt. Fill with ice.
- Strain the Cachaça mixture into the Collins glass. Top off with Miller High Life.
- Enjoy. Repeat.
- This recipe was entered in the contest for Best Beer Cocktail
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We give it 8 tentacles up
We give it 8 tentacles up.
A toast to toast.
We're obsessed: wooden everything.
Freestyle berry jam.
Octopi my heart.