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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.