- 1 oz. tequila
- 3/4 oz. jalapeno simply syrup *
- 2 oz. mango puree (process peeled, seeded mango in a blender or food prcoessor)
- 3 oz. champagne
Add the tequila, syrup, and mango puree in a champagne flute. Carefully stir together, then top with champagne. Serve cold.
* To make the simple syrup, simmer together 1/4 cup sugar with 1/4 cup water and 4 slices of fresh jalapeno. Whisk until the sugar is completed dissolved. Remove from the heat and allow to cool completely. Store in the fridge until ready to use. Can be kept for up to 2 weeks.