The Barefoot Contessa

Total Time:
10 min
10 min

2 drinks

  • 1 ounce freshly squeezed key lime or lime juice
  • 1 1/2 ounces agave nectar
  • 2 ounces fresh mango puree
  • Leaves from one stem of fresh rosemary
  • 1 ounce dry Palo Cortado sherry
  • 2 ounces 100-percent tequila
  • Chipotle chili powder
  • 1/4 cup cane sugar
  • Slice of lime
  • Stems of fresh rosemary, for garnish
Watch how to make this recipe.
  • Place the lime juice, agave nectar and mango puree in the bottom of a cocktail shaker. Add the rosemary leaves and using a wooden spoon or stick, muddle the rosemary to release the oils. Add the sherry, tequila and a pinch of chili powder. Shake the drink and strain to remove the rosemary leaves. Add ice and shake again vigorously.

  • On a small plate, mix together a pinch of chipotle chili powder with the cane sugar. Run the slice of lime around one-quarter of the edge of each cocktail glass and dip it in the sugar mixture.

  • Strain the drink into the cocktail glasses and garnish with the rosemary stem.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    This recipe is featured in:

    The Best Holiday Drinks