It’s exciting that it’s World Tequila Month! What better way to celebrate than by enjoying a flavorful Tequila drink—Picante. Now, here’s a special South Asian take on this Miami-originated favorite, giving it a Namma Bengaluru twist. Jitesh K J, a talented Mixologist at the Flamingo Pool and Bar, JW Marriott Prestige Golfshire, Bangalore, shares a delightful Picante recipe featuring local ingredients such as mango puree, raw mango, and desi Indian spices, adding a tropical flair.
The natural sweetness of ripe mango is balanced with the fiery freshness of jalapeño, while tequila, fresh lime, and a subtle dusting of chaat masala add depth and complexity. “Namma Picante is our tribute to Karnataka’s vibrant flavors. By bringing together familiar local ingredients with contemporary mixology, we’ve created a cocktail that’s refreshing, bold, and truly representative of the region,” Jitesh shares.
Here’s the recipe:
Ingredients
• 60 ml Tequila
• 20 ml Mango Purée
• 20 ml Fresh Lime Juice
• 10 ml Jalapeño Brine
• 10 ml Agave Syrup
• 5 Fresh Jalapeño Slices
• A pinch of Homemade Spice Mix of green pepper and mango (dehydrated for 7-8 hours and then powder-blended)
• Homemade Spice Mix, for rimming the glass
• Ice
Garnish
• Charred mango piece
• Fresh raw mango served with a salt & chili dip
Method
1. Rim a chilled glass with the homemade spice mix and set aside.
2. In a cocktail shaker, muddle the fresh jalapeño slices with the mango purée.
3. Add the agave syrup, fresh lime juice, tequila, jalapeño brine, and a pinch of the homemade spice mix.
4. Fill the shaker with ice and shake vigorously for 10–12 seconds until well chilled.
5. Double-strain into the prepared glass over fresh ice.
6. Garnish with a piece of charred mango and serve alongside fresh raw mango with a salt & chili dip.
