I found this recipe on the Saveur blog and dreamt about it for days before making it. I used a champagne mango that was enough puree for two cocktails. I had a fresno chile so I used that instead of the jalapeño. I love the heat of the pepper with the sweetness of the mango.


Makes 1 cocktail

1 1/2 oz. vodka

1 oz. mango puree

3/4 oz. Aperol

1/2 oz. lemon juice

1/2 oz. simple syrup

1 slice of jalapeño, plus more for garnish

1 oz. prosecco

Combine all ingredients except the prosecco in a cocktail shaker, muddle together. Add ice and shake vigorously. Strain into martini glass and top with prosecco. Garnish with jalapeño slice.

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