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Desert Gold Cocktail
Recipe for a cocktail made with tequila, mangoes and cucumbers

This recipe can be found at El Restaurante

Recipe by Tony Pereyra, Bar & Beverage Solutions, The Spirits in Motion; recipe and photo courtesy of National Mango Board (mango.org)

Makes 1 cocktail

The Cocktail:

2 oz. Reposado Tequila or preferred brand

4 to 6 large fresh mango cubes

1 oz. Cucumber-Chile Shrub (recipe follows)

1 oz. fresh lime juice

.5 oz. agave nectar

2 sage sprigs

Fresh mango slice fan, long cucumber peel, sage sprig for garnish

In a mixing glass, muddle fresh mango, sage, and agave nectar 2 to 3 times. Combine remaining ingredients in a mixing glass. Shake well, strain over fresh ice. Garnish.

The Cucumber-Chile Shrub:

2 c. roughly chopped fresh cucumber

2 c. white cane sugar, or preferred sugar

1 c. dried chile de arbol

2 c. white balsamic vinegar (Champagne or rice vinegar will also work)

Combine cucumber, sugar and chile arbol and let sit at room temperature until sugar dissolves and sugar turns into liquid, 24 to 48 hours. Add vinegar and let sit for additional 12 to 24 hours, depending on desired flavor. Strain out all solids.