At the New York bar Superbueno, drinks are grounded in Mexican American tradition, many of them designed to honor specific ingredients and dishes. The Green Mango Martini, one of the bar’s bestsellers, highlights mango through both an infusion of the unripe fruit in tequila and a mango eau de vie. Tying everything together is a drop of costeño chile oil, which evokes the spice of Tajín sprinkled on a fruit.
- 2 1/2 ounces green mango–infused tequila (see Editor’s Note)
- 3/4 ounce Sauternes
- 1/2 ounce mango eau de vie
- 1/4 ounce honey syrup (1:1, honey to water)
- 2 dashes of Maldon salt solution (1:10, Maldon salt to water)
Garnish: drop of costeño chile oil (see Editor’s Note) or store-bought chile oil
- Combine all ingredients with ice in a mixing glass.
- Stir until cold, then strain into a Nick & Nora glass.
- Garnish with a drop of chile oil.
Green Mango–Infused Tequila
1 liter tequila, preferably Patrón Silver
350 grams peeled green mango, roughly chopped
Combine ingredients and let infuse overnight, up to 24 hours. Strain and bottle. Keeps indefinitely at room temperature.
Costeño Chile Oil
Steep 70 grams of chopped costeño chiles in 1 liter of extra-virgin olive oil for 3 to 4 weeks, then strain and bottle in a small vial with an eyedropper. For a quicker infusion, warm 70 grams of chopped costeño chiles and 1 liter of extra-virgin olive oil over low heat for an hour, then let cool. Strain and bottle in a small vial with an eyedropper.