Sunflower

Entropía 22 Mezcal

Amaretto
(just a splash for
that almond "kick").

Mango Juice
(nectar style is best
for thickness).

Garnish: Toasted coconut flakes
and a pinch of chili powder
(Tajín) on the rim.

Coconut Milk
(use the full-fat canned
version for a velvety texture).

Tequila

Make it at Home

E22 MORELIA 1
E22 MORELIA 3
E22 MORELIA 2

Ingredients

  • 1 oz Entropía 22 Mezcal
  • 2 oz Mango Juice (nectar style is best for thickness).
  • 1 oz Tequila
  • 0.5 oz Coconut Milk (use the full-fat canned version for a velvety texture).
  • 0.25 oz Amaretto (just a splash for that almond "kick").
  • Garnish: Toasted coconut flakes and a pinch of chili powder (Tajín) on the rim.

Instructions

  • 1. Prep the Glass: Rim a tall glass or a chilled coupe with a lime wedge, then dip it into a mix of chili powder and shredded coconut.
  • 2. The Shake: Combine the Tequila, Mezcal, Mango juice, Coconut milk and Amaretto, in a shaker filled with plenty of ice.
  • 3. The "Zangoloteo" (Vigorous Shake): Shake hard for about 25 - 30 seconds. You want the coconut milk to emulsify and create a frothy, "misty" head.
  • 4. Strain: Double strain into your prepared glass over fresh ice.
  • 5. Final Touch: Add a fresh mango slice on top.

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