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.

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