1 1/2 oz cachaca (organic, in this case)

1 oz mango-chili-lime puree

1/2 oz simple syrup

3/4 oz lime juice

1/2 oz pineapple juice

3-4 dashes coffee-cherry-chili bitters

combine over ice.

shake, strain into a bucket over fresh ice.

this is what i love about where i work.  one of the kitchen staff swung by the bar while i was opening and asked if i wanted some of the mango-chili-lime puree she’d just made (it goes on yogurt at brunch) to play with, so of course i said yes.  there wasn’t enough to run a special all night (that was the porch rockin’ punch #3.2), but i made one of these for a friend, and a couple of n/a versions, too (one for a customer, one for another kitchen staffer).  it was, as you might expect, dangerously good.  probably a good thing it will only exist for a short time, being that the ingredients are so specific to right now at quoin/revel.  still, i love that i get this kind of thing to play with.