This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
By crafting an original bright orange shooter and cocktail, we invite bartenders to show us how they “Paint the Town Mango”. 300ml with 300g sugar **Carrot-infused Charanda Uruapan Ingredients 2 large carrots Preparation Take 2 large carrots and peel into thin strips. Add the rice to the Cointreau and let it infuse for 24 hours.
Luxardo Maraschino Liqueur ¾ oz. Liqueur , Tequila Sizzle and Spice by Angela Wood Ingredients 1 oz. Chili Liqueur (I used Giffard Pimente de Espelette) 1/2 oz. Combine shooter ingredients in a cocktail shaker with ice. Then, strain out watermelon & combine with sugar by weight with infused water.
Luxardo Maraschino Liqueur ¾ oz. Liqueur , Tequila Sizzle and Spice by Angela Wood Ingredients 1 oz. Spicy tamarind mango foam Ingredients 1 oz of Ancho Reyes Chile Ancho Liqueur 2 oz of Raft Pineapple Tamarind syrup.5 Chili Liqueur (I used Giffard Pimente de Espelette) 1/2 oz. Ancho Verde Chili liqueur 1/2 oz.
We organize all of the trending information in your field so you don't have to. Join 5,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Infusions 
244 
Let's personalize your content