This recipe provided by Mercadito Restaurant. Also link to the Morito Chile Syrup recipe here.
See our video and restaurant review, too.
This recipe’s amount can be increased to yield more portions.
Ingredients
- 2 ounces tequila reposado
- 1 1/4 ounces mango puree
- 3/4 ounce morita chile syrup (see recipe link above)
- 3/4 ounce lime juice
- 1/4 ounce blueberry puree float
Preparation
- 1 In shaker, shake all ingredients except blueberry puree float and strain over ice.
- 2 Place blueberry float pure on top, as if it was “floating.”
- 3 Dust with chipotle powder, if desired.
