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Recipe courtesy of Brian Van Flandern

The Barefoot Contessa

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 2 drinks
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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 


  1. 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. 
  2. 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. 
  3. Strain the drink into the cocktail glasses and garnish with the rosemary stem.