Mango Mule

1 strip
½
1½ oz
2 oz
3 oz

1

roasted poblano pepper
lime
vodka
mango puree
ginger beer (see note)

thin lime wedge (optional)

• Notes:  See Moscow Mule for ginger beer info.  You can use a raw poblano but you'll get much better flavor out of a roasted one.  I roast them whole over high flame on my kitchen stove and then let them cool in a bag.  Then peal off most of the burnt skin and remove stem, seeds, and ribs.  Quantity is to taste.  I cut a pole-to-pole slice about half-inch wide.  Mango puree/pulp can be bought in the freezer section of Asian grocery stores (often Goya brand).  Or you can buy frozen mango chunks and puree them in a blender or food processor or do the same with fresh mango if it's in season.  Mango juice might work fine as well so long as it's just mango (no sugar).
  
• Muddle the pepper and lime.
• Add the rest with plenty of ice.
• Stir gently and optionally garnish with a thin lime wedge.
• Yield:  1 drink
• Source:  Contigo restaurant in Tucson.

Category:  Drink                                                                                                                                               Modified 11/17/14