Mezcal y Soda

Mezcal, Mango Cordial, Chile Tincture, Lime, Soda Water

Bartender Nathalie Durrieu of Experimental Cocktail Club | New York

---

Adapted by StarChefs  |  MONTH YEAR  |  Photo:

INGREDIENTS

Chile Tincture:
Yield: 1 liter
1 liter vodka
5 habanero chiles, halved

Mango Cordial:
Yield: 6 liters
6 kilograms frozen mango
72 grams Kieselsol
36 grams Pectinex
36 grams Chitosan
500 grams granulated sugar
20 grams tartaric acid
12 grams citric acid
8 grams kosher salt
8 grams vegetable glycerin

To Assemble and Serve:
Yield: 1 cocktail
Citrus salt
2 ounces mezcal
Soda water
Lime wedge

METHOD

For the Chile Tincture:
In a glass jar, combine vodka and chiles. Seal and shake vigorously. Let sit 2 weeks at room temperature, shaking at least once a day. After two weeks, strain, bottle, and reserve.

For the Mango Cordial:
In a Vitamix Commercial blender, purée mango, 36 grams Kieselsol, Pectinex, and 6 liters water until smooth. Transfer mixture to a nonreactive container and let sit 15 minutes at room temperature. Stir in Chitosan. Let sit 20 minutes. Stir in remaining Kieselsol. Let sit an additional 15 minutes. Pass mixture through a cheesecloth-lined chinois into a nonreactive container. Cover with plastic wrap, refrigerate, and let strain overnight. The next day, weigh mixture and whisk in remaining ingredients for every 1 liter of strained mango. Bottle and freeze.

To Assemble and Serve:
Rim a highball glass with citrus salt. Add ice spear followed by mezcal, 2 ounces Mango Cordial, and 3 dashes Chile Tincture. Top with soda water. Garnish with lime wedge.

---