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Mezcal, Mango, Lime, Apricot, Campari, Chile-Tajin Rim

Bartender Yael Vengroff of The Spare Room | Los Angeles

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Adapted by StarChefs | SEptember 2017

INGREDIENTS

Chile-Tajin Rim:
2 parts tajin
1 part cayenne pepper
1 part sugar

To Assemble and Serve:
1½ ounces Del Maguey Vida mezcal
¾ ounces 2:1 Demerara syrup
¾ ounces mango purée
½ ounces lime juice
½ ounces Giffard Abricot de Roussillon
¼ ounce Campari
Crushed ice
Lime wheel

METHOD

For the Chile-Tajin Rim:
In a container with a lid, combine all ingredients. Shake to combine.

To Assemble and Serve:
In a Vitamix blender, blend mezcal, syrup, mango, lime, apricot liqueur, and Campari. Add crushed ice and blend until smooth. Serve in a Chile-Tajin-rimmed Poco Grande glass. Garnish with a lime wheel.

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