Our co-founder Paul grew up on chili mango candies and came up with this cocktail that perfectly captures the sweet and savory flavors of his childhood. Think of it as a Japanese-Mexican mango michelada.
Combine Nankai Shochu and Mango Juice in a glass with ice.
Sprinkle Tajin Salt to taste.
Add jalapeño slices for garnish.
Optional Steps before Step #1 above:For an extra SPICY Chili Mango cocktail:
Slice jalapeño into strips and place directly inside the Nankai Shochu 750ml bottle and infuse for 1-2 hours.Pro Tip:
For extra kick, dip the rim of glass into lime juice and then into a dish with Tajin for a chili salt-rimmed glass.