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Author Notes: This is a drink that can be adjusted to your taste, but combines the heat of a hot pepper with the cooling fruit of the mango, and the interest of a fresh herb. A tiny bit of milled pepper further accents the fruit. Use a jalapeno or fresno if you want less heat than the serrano. If you don't have lemon verbena, you can substitute basil or cilantro. The hot and cold combo is confusingly wonderful. At first I thought I would want a frozen version of this drink, but I have decided that this version is best. —Sagegreen
- 2 small chunks of bitesize fresh ripe peeled mango
- a few small pieces of serrano pepper sliced thin (to taste, @ 1/2 inch) Sub a jalapeno or fresno for less heat
- 2 lemon verbena leaves, divided
- 3/4 ounce fresh lime juice
- 1 ounce Cointreau
- 2 ounces tequila (blanco)
- 6 cracked ice cubes, divided
- lime wedge and mango peel for rim rubbing
- coarse Himalayan pink salt mixed with a hint of Aleppo pepper for rim
- lime wheel for garnish
- Muddle the mango, chili, and herb leaf really well with the lime juice in a cocktail shaker. Pour in the Cointreau and tequila. Add half the cracked ice. Cover and shake really well for a good minute.
- Run a lime wedge and a piece of mango peel along the rim of a well-chilled glass and then salt with the coarse salt/Aleppo pepper combo. The color and flavor effects are brilliant. Add the other half of the ice to the glass. Strain and pour the drink into the glass. Fish out some of the muddled mango and chili to add to the drink. Garnish with a fresh herbal leaf and lime wheel. Cheers.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Poolside Cocktail