Ingredients
- 1/2 teaspoon ancho chili powder, for rimming glass
- 1 teaspoon salt, for rimming glass
- 4 sprigs cilantro
- 1 1/2 ounces 100 percent tequila blanco
- 3/4-ounce fresh lime juice
- 1/2-ounce agave nectar
- 2 ounces pineapple juice
- 1/4 cup mango, diced
- Ice cubes
Directions
Mix together the ancho powder and salt in a shallow plate. Moisten the rim of the glass and coat it in the ancho mixture.
Muddle the cilantro in a cocktail shaker, then add the tequila, lime, agave nectar, pineapple juice, mango, and ice. Shake to combine and pour into the prepared glass filled with ice.
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By TX_Southpaw
San Antonio, TX
on July 24, 2011
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Maybe I missed it, but I didn't see Guy use cilantro on the show, or hear it in his beginning description. The cilantro was right next to the pineapple juice on the show, but it was never thown in to be muddled. Oh well despite that difference, this was a very good drink. The cilantro added a new layer of depth that most drinks lack. However use it in moderation, and be sure to strain or pull the cilantro from the served portion. The ancho chili powder ended up reminding me of the dried fruits/lollipops covered with chili powder that I got in Mexico. The second time I made this I threw in some pineapple chunks to match the mango chunks. I think it the current measurements might need a little tweaking to fit my taste, but using fresh ingredients (no juices will give very good results every time.
By superman26106391
Columbus, OH
on May 05, 2011
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Awesome drink for cinco de mayo! Muddled cilantro adds a great twist. Guy, I like the way you roll brother.
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