The Barefoot Contessa

  • Yield : 2 drinks
  • Prep Time : 10m
  • Ready In : 10m
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  • 1 ounce freshly squeezed key lime or lime juice
  • 1 1/2 ounces agave nectar
  • 2 ounces fresh mango puree
  • Leaves from one stem of fresh rosemary
  • 1 ounce dry Palo Cortado sherry
  • 2 ounces 100-percent tequila
  • Chipotle chili powder
  • 1/4 cup cane sugar
  • Slice of lime
  • Stems of fresh rosemary, for garnish


Step 1

Place the lime juice, agave nectar and mango puree in the bottom of a cocktail shaker. Add the rosemary leaves and using a wooden spoon or stick, muddle the rosemary to release the oils. Add the sherry, tequila and a pinch of chili powder. Shake the drink and strain to remove the rosemary leaves. Add ice and shake again vigorously. 

Step 2

On a small plate, mix together a pinch of chipotle chili powder with the cane sugar. Run the slice of lime around one-quarter of the edge of each cocktail glass and dip it in the sugar mixture. 

Step 3

Strain the drink into the cocktail glasses and garnish with the rosemary stem. 

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