The Barefoot Contessa
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
40 g
Nectar (agave)1 cup
Cane SugarDirections:
1
Watch how to make this recipe
2
Place the lime juice, agave nectar and mango puree in the bottom of a cocktail shaker
3
Add the rosemary leaves and using a wooden spoon or stick, muddle the rosemary to release the oils
4
Add the sherry, tequila and a pinch of chili powder
5
Shake the drink and strain to remove the rosemary leaves
6
Add ice and shake again vigorously
7
On a small plate, mix together a pinch of chipotle chili powder with the cane sugar
8
Run the slice of lime around one-quarter of the edge of each cocktail glass and dip it in the sugar mixture
9
Strain the drink into the cocktail glasses and garnish with the rosemary stem