Desert Gold Cocktail

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

Recipe by Tony Pereyra, Bar & Beverage Solutions, The Spirits in Motion

Desert Gold Cocktail

Ingredients

  • 2 oz Reposado Tequila or Preferred Brand
  • 1 oz Cucumber-Chile Shrub
  • .5 oz Agave Nectar
  • 4-6 Large Fresh Mango Cubes
  • 1 oz Fresh Lime Juice
  • 2 Sage Sprigs

For the Cucumber-Chile Shrub

  • 2 Cups Fresh Cucumber
  • 1 Cup Dried Chile De Arbol
  • 2 Cups White Can Sugar, or Preferred Sugar
  • 2 Cups White Balsamic Vinegar, Champagne, or Rice Vinegar

Garnish

  • Fresh Mango Slice Fan
  • Long Cucumber Peel
  • Sage Sprig
  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

Recipe by Tony Pereyra, Bar & Beverage Solutions, The Spirits in Motion

Desert Gold Cocktail - Foodservice Recipe

Instructions

  1. In a mixing glass, muddle fresh mango, sage, and agave nectar 2-3 times.

  2. Combine remaining ingredients in a mixing glass. 

  3. Shake well, strain over fresh ice. 

  4. Garnish.

For the Cucumber-Chile Shrub:

  1. Combine cucumber, sugar and chile arbol and let sit at room temperature until sugar dissolves and sugar turns into liquid, 24 to 48 hours. 

  2. Add vinegar and let sit for additional 12 to 24 hours, depending on desired flavor. 

  3. Strain out all solids.