Mesquite Mocambo Margarita 1 drink Manny Hinojosa, Mixologist

Ingredients:

• 2 oz. Corzo Reposado 100% Puro de Agave
• 1 ½ oz. The Perfect Purée Chipotle Sour, thawed
• 1 oz. The Perfect Purée Carmelized Pineapple Concentrate,  thawed
• light salt (for rim)
• dry chipotle chile (for garnish)
• lime twist (for garnish)
• chipotle foam (optional)

Method:

1. Shake all ingredients together (except garnishes) with ice.
2. Strain into a double old-fashioned glass over fresh ice.
3. Garnish with dry chipotle chile and lime twist (if adding foam add garnish after the foam has been poured).

Chipotle Sour Foam Ingredients:

• 1 egg white (for a vegan alternative, use aquafaba (chickpea brine) or plant-based foaming agents specifically designed for cocktails)
• 1 oz. The Perfect Purée Chipotle Sour
• Ice cubes

Method for Chipotle Sour Foam:

1. Add your egg whites (or vegan substitute) into a cocktail shaker. If separating the yolk from the egg manually ensure there are no yolk traces in the egg white, which can affect the foam formation.
2. Add The Perfect Purée Chipotle Sour to the shaker.
3. Close the shaker tightly and dry shake vigorously without ice for 10-15 seconds to emulsify the egg white (or vegan substitute) and create initial foam.
4. Open the shaker, add a handful of ice cubes, and shake again vigorously for another 10-15 seconds. The cold temperature and the agitation will further aerate the egg white, creating a thick and frothy foam.
5. Once the foam has reached the desired consistency, strain the cocktail into a glass, leaving the foam behind in the shaker.
6. Gently spoon or pour the foam onto the top of the cocktail to create an appealing foam layer.
7. Optionally, you can garnish the foam with a lime twist or dry chipotle chile and visual appeal.