Chispa del sur

Serve in a

Garnish:

The garnish is made with a fresh mango or a slice of mandarin. We add sugar and, with a blowtorch, we flame it for a few seconds and wait for the sugar to caramelize. We put it as decoration on top of our glass. It is recommended that it be a slice of mango, as it gives a better flavor to the cocktail because it comes out sweet and crunchy.

How to make:

We add the 25 ml of Napoleon liqueur, then we add the lemon, the mezcal, the mango puree, the agave honey , we add all this to a cocktail shaker with plenty of ice and start shaking, after the shaker is very cold we grab a strainer and do a double strain to remove the sediment from the mango puree, previously we take out our very cold glass with a small pinch of salt, we serve it and that's it, all that's left is to add the garnish.