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
pieces Mango, cubed
ounce Lime juice
ounces Leblon Cachaça
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