Champango

By zoverman • October 26, 2009 • 1 Comments

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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

Serves 1

4-5 pieces Mango, cubed
1/4 Jalapeno, seeded
2-3 sprigs Cilantro
1/2 ounce Honey
3/4 ounces Lime juice
1 1/2 ounce 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.