Ana Cabera Marquez has taken Scotch from the lead of beat to the palm trees, cooling it down with a punchy blend of mango, tamarind, and citrus and then warming up the experience with a cinnamon sugar rim that will overjoy your olfactories
1 1/4 oz Scotch
2 1/2 oz mango nectar
1 oz tamarind-citrus cordial
4 dashes mole bitters
4 dashes of chipotle bitters
Spread cinnamon-spiced sugar on a plate. Wet a paper towel and run it around the rim of the glass. Drag and twist the glass across the pate to coat the rim with sugar
Add all liquid ingredients to a shaker. Fill the shaker with ice cubes and shake vigorously until it is ice-cold and shows frost on the outside (15-30 seconds).
Strain the contents into the rimmed glass over crushed ice.