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contributor-food stylist-Helena-Picone · contributor-photographer-Hallie-Burton · contributor-prop stylist-Kiera-Coffee · contributor-recipe developer-Nicole Kanev · drinks · love food · recipe ·

Mango De Mercado

Serves 1

Cocktail Ingredients

  • 1/4 oz lime juice
  • 1/4 oz agave syrup
  • 1/2 oz coconut milk
  • 1 oz mango nectar
  • 1/2 oz anejo tequila
  • 1 1/2 oz habanero-infused tequila**
  • Tajin seasoning
  • Crushed ice

**Habanero-Infused Tequila Ingredients

  • 2 habanero peppers
  • 1 cup blanco tequila

NICOLE'S TIPS:

  • I suggest tasting it after a half an hour as the level of spice really varies from pepper to pepper. When you taste it, it should take about 5 seconds for the intense spice to hit your tongue and it should dissipate pleasantly without making you immediately want to find relief from it. 
  • If it is too spicy, you can add some more tequila to balance it out but remember, it should have a kick as it will be mellowed out in the cocktail considerably.
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coffee · contributor-food stylist-Helena-Picone · contributor-photographer-Hallie-Burton · contributor-prop stylist-Kiera-Coffee · contributor-recipe developer-Brian-Evans · drinks · recipe ·

Brass Taxi

Serves 1

Ingredients

  • 1.5 oz mezcal (preferably Silencio Espadin)
  • 1 oz cold brew coffee concentrate (preferably Grady's New Orleans Style)
  • 1/2 oz coffee liqueur (preferably St. George NOLA or Mr. Black preferred)
  • 1/2 oz simple syrup*
  • 1/8 tsp pure vanilla extract
  • 1/8 tsp wasabi paste (from a tube)

*To make simple syrup:

  • In a jar with a lid, combine 1/2 cup hot water with 1/2 cup granulated sugar. Stir until sugar completely dissolves and refrigerate for up to 2 weeks
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