a spicy mango batida of sorts
|2||oz||Ancho Reyes Ancho Chile Liqueur|
|1⁄2||oz||Agave syrup (1:1)|
Shake all ingredients with ice for 15 seconds, strain into chilled coupe. Garnish with a pinch of ancho powder.
I used defrosted Goya unsweetened fruit pulp for the mango puree, but you might need to reduce the syrup if using something with added sugar.