Welcome to the Together Journal Cocktail club where we’re bringing you weekly cocktail recipes from some of our favourite local drink mixers + shakers for you to make in the comfort of your own home.
Today’s recipe in the Cocktail Club comes from Cote Catering & Events and will take you straight to a beach on Mexico’s Baja coastline.
You’ll need:
60ml Tequila – we use 1800 coconut tequila religiously
30ml Cointreau
60ml fresh lime juice
A handful of frozen mango pieces
2 cubes of ice
Salt & chilli powder to rim
Method:
Add all ingredients into a blender and blitz until creamy. Rim your glass with line and dip into a mixture of salt and chilli powder.
