Ingredients

• 1 ounce freshly squeezed key lime or lime juice
• 1 1/2 ounces agave nectar
• 2 ounces fresh mango puree
• Leaves from one stem of fresh rosemary
• 1 ounce dry Palo Cortado sherry
• 2 ounces 100-percent tequila
• Chipotle chili powder
• 1/4 cup cane sugar
• Slice of lime
• Stems of fresh rosemary, for garnish

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Instructions

1. Watch how to make this recipe.
2. Place the lime juice, agave nectar and mango puree in the bottom of a cocktail shaker. Add the rosemary leaves and using a wooden spoon or stick, muddle the rosemary to release the oils. Add the sherry, tequila and a pinch of chili powder. Shake the drink and strain to remove the rosemary leaves. Add ice and shake again vigorously.
3. On a small plate, mix together a pinch of chipotle chili powder with the cane sugar. Run the slice of lime around one-quarter of the edge of each cocktail glass and dip it in the sugar mixture.
4. Strain the drink into the cocktail glasses and garnish with the rosemary stem.