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
Serves one.
Ingredients
Cinnamon-spiced sugar
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
Method
Shaken
Glass
Large collins
Instructions
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
Crush ice
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.
