Mango-Mezcal Palomas with Chile Lime Cashews


This cocktail is amazing.


Plus it gives you something to do with all of your extra bottles of Mezcal.


Oh, you don’t have that problem?




Let’s keep this between us.



Mango-Mezcal Paloma with Chile Lime Cashews
  • 1½ slices lime
  • Chile Salt
  • Ice Cubes
  • 2 oz tequila
  • 1½ oz mescal
  • 1 oz mango puree
  • 1 teaspoon fresh cilantro
  • Bottle grapefruit soda
  • For the Chile Lime Cashews
  • 3 cups raw cashews
  • 2 1/12 teaspoons course salt
  • 2 tablespoons dark brown sugar
  • 1 tablespoon chile powder
  • 1 large egg white
  • 1 tablespoon grated lime zest
  1. Rub the rim of a tall glass with the whole lime slice
  2. Spread the chile salt (which is 3 tablespoons of salt and one tablespoon of chile powder) on a small plate large enough for the rim of the glass and dip into the salt to coat.
  3. Fill the glass with ice cubes. Add tequila, mescal, mango puree, and cilantro. Stir to mix. Slowly add one third of the soda.
  4. Preheat the over to 350 degress.
  5. In a medium bowl, using the back of a wooden spoon, grind salt with lime zest.
  6. Add dark brown sugar, chile powder, and egg white.
  7. Whisk together until frothy.
  8. Add cashews and toss to coast.
  9. Spread cashew mixture in a single layer onto a parchment lined rimmed baking sheet.
  10. Bake until golden 20 minutes.
  11. Let cool completely.

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