Diablo Mango Mule Recipe

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Created by: Kimber Weissert, Head Bartender, Wallace’s Taproom, Pittsburgh, PA.

Recipe:

  • 1 1/2 ounces Montelobos mezcal
  • 1 ounce Ancho Reyes chili liqueur
  • 1 ounce Perfect Purée mango purée
  • 1 ounce fresh lime juice
  • 5 dashes Hella Bitters Smoke chili bitters
  • Barritt’s ginger beer, to top
  • Dried chili mango piece, and lime peels, for garnish

Directions:

  1. In shaker combine mezcal, Ancho Reyes, mango purée, lime juice and bitters.
  2. Add ice and shake.
  3. Strain into a copper mule mug, add fresh ice, and top with ginger beer.
  4. Garnish with a piece of dried chili mango, rolled into a rose, with two small lime peels, on a cocktail pin.

Inspiration:

My favorite Mexican treat, dried chili mango pieces. When I was a child, a family friend would bring dried chili mango back after traveling to Mexico, and to me it was always a very special treat. So I thought, why not make a favorite childhood treat into a fantastic cocktail?