Smoke On The Mangrove

Rating (1)
“Let the native flavors of Southern Mexico tantalize your senses with this perfect cocktail for both Mezcal lovers and haters.”
– Jonathan Kahn
Garnish: black lava salt rim, dehydrated lime wheel

Bar Tools: jigger, knife, cobbler shaker, plate for rim, lewis bag, mallet or muddler

Glass: rocks

Each box includes all ingredients including garnish. Bar tools and glassware not included but can be ordered separately at checkout.

All orders for alcohol are fulfilled by Keystone Wine & Spirits.

  1. Chill Rocks Glass by placing in fridge/freezer or by filling with ice water and setting aside for 5 minutes.
  2. Cut 1 lime in half crosswise, then squeeze the 2 halves of lime into a cup and set aside for step 4 (note: 1 lime will yield approximately 1.00 oz fresh lime juice – you will only need 0.75 oz per cocktail).
  3. Remove Rocks Glass from fridge/freezer or if using ice water, empty the glass.
  4. Pour black lava salt into a plate. Moisten the outer rim of the glass by rubbing the outer edge with a zest of lime then tip glass to plate and roll back and forth in black lava salt.
  5. Measure and add all ingredients (except for garnishes) to Cobbler Shaker
  6. Fill shaker with ice, place top of Cobbler Shaker back on the shaker, and shake vigorously for 10 seconds.
  7. Strain shaken cocktail into rimmed Rocks Glass.
  8. Crush ice using a Lewis Bag and a mallet or Muddler and add crushed ice to the glass.
  9. Garnish with a dehydrated lime wheel
  10. Cheers!
  • 1 Rhine Hall Mango Brandy (375ml bottle)
  • 1 Banhez Mezcal (375ml bottle)
  • 1 Cocktail Courier Agave Syrup (2oz bottle)
  • 1 Cocktail Courier Habanero Simple Syrup (2oz bottle)
  • 1 Mango Purée (2oz bottle)
  • 5 Fresh Limes
  • 6 Dehydrated Lime Wheels
  • 1 Black Lava Salt

Sweetness Level
Adventurousness Level

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Jonathan Kahn
The J. Parker | Chicago
Jonathan’s first job ever was a food runner in an Italian restaurant at 16 years old. He has held almost every other restaurant/bar job since then. He liv...

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Reviews (1)

Fire and Spice

A very nice cocktail with a real kick to it. I love the combination of smoky mezcal, fruity mango, and habanero heat. One caution – the instructions call for this to be served over crushed ice, and whether you do so or not should depend on your spice tolerance. I made a double that I drank straight up, and it’s got some real heat. I found I preferred the crushed ice version, but if you have a high heat tolerance, it’s easy to tweak the heat level with or without ice, or by upping or reducing the habanero syrup a little.

The greatest thing about this particular box is the combination of ingredients most home bartenders won’t have lying around. Mango puree, habanero syrup, mango brandy. This sort of thing is exactly why I buy Cocktail Courier – a chance to try different ingredients and more complicated recipes than I normally would at home.


Allan S.