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From Black Orchid Lounge, in El Paso.


October 2016 By David Alan 0 Comments

In the world of contemporary mixology, finding truly distinctive regional drinks is a difficult task. Even the broadest generalizations—that cocktails from the East Coast are more spirit-forward while those from the West Coast are more produce-based—have eroded in recent years. Imagine my joy upon discovering a local specialty, largely unheard of anywhere else, in El Paso. Scissors-32x32.png

1 ounce tequila
1/2 ounce mango juice
1/2 ounce strawberry juice
freshly squeezed lime juice
dash Tabasco
pinch of salt
Tajin (chile-lime salt), for rim


Combine liquid ingredients plus salt in a cocktail shaker and shake with ice to chill. Strain into two Tajin-rimmed shot glasses.




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