Until today no one had dedicated a cocktail to the legendary Chip’s Poncharello. So it’s with extreme pleasure that we made this aperitif with tequila, mango, jasmine, chili pepper, agave syrup, and lemongrass.
And the Poncharello cocktail is a cheeky, cheerful drink and does not take itself too seriously, just like the legendary “Ponch”. You can serve it as an afternoon aperitif, thanks to its delicacy and light alcohol content, perfect for refreshing yourself after a hard day’s work.
If you don’t find lemongrass, don’t worry, you can replace it with a sprig of mint.
Ok, a penultimate note about tequila. We tried with the silver, gold and reposado tequila. And the latter adds a complex and even more balsamic-smoky touch that cuts beautifully the mango’s flesh.
Now the last note. You are wondering why jasmine, although it is nothing strange, indeed jasmine has been eaten for centuries. Aside from the anti-stress and soothing properties to treat coughs, jasmine has a fabulous scent, which is often found in tequila and adds a graceful note to play down the intense flavor of mango.
Ingredients and doses to make the Poncharello cocktail
- 4 cl of tequila reposado
- 1 mango
- 1 lime
- 1-2 jasmine flowers or a dash of essence
- 1 cl of agave syrup
- a pinch of chili
- 1 lemongrass leaf
How to make the Poncharello cocktail
Peel the mango, cut it in half and crush it in a colander to get the nectar.
If you want a more velvety, but less subtle cocktail, blend the mango. Honestly, we are not lovers of smoothie cocktails, but you can try.
Ok, now squeeze the lime, strain and set aside a lime wedge to decorate the final cocktail.
Put the lime and mango juices in a shaker, add the chili pepper, lemongrass, jasmine, tequila, add ice and shake for 12 seconds.
Pour into a previously cooled cup with ice and serve the Poncharello cocktail.
If you want a more charismatic presentation of the cocktail, add a crust of salt, chili pepper, and lime peel.
