Emissions
This week, Curtis Waters sits down with the Tunes & Tumblers regulars to chat about his newest album BAD SON but also, more importantly, his dream to one day create a video game where you can beat up Jeff Bezos. And with Kaylyn OOO on medical leave, Anthony was left to his own devices and whipped up a few Himalayan Himbos, aka our first cocktail to feature a splash of Gatorade. Because dear listeners, electrolytes are important. So pull up a stool and join us. Cheers!
*** Please enjoy responsibly ***
"Himalayan Himbo"
Mango Purée
• 6oz diced mango
• ½ cup water
• 1oz agave syrup
• 1 cardamom pod (lightly crushed)
• Pinch of salt
• 1 teaspoon lime zest
Cocktail
• 3 oz mezcal
• 3 oz mango puree
• 2 oz orange Gatorade
• 2 oz lime juice
• Ice
• 1 teaspoon kosher salt
• ½ teaspoon powdered Dalle Khursani chilis
• Lime wheels for garnish
- To make the fruit purée, combine the mango, water, agave syrup, cardamom pod and salt in a medium saucepan. Bring to a simmer over medium high heat and then turn off the heat (you just barely want to cook the fruit). Let the mixture cool until warm to the touch, about 10–15 minutes. Transfer the mango mixture, removing and discarding the cardamom pods to a blender along with the lime zest and blend until smooth. Taste and add more agave syrup to reach desired sweetness, if necessary. Transfer the syrup to an airtight container and store in the refrigerator for up to a week.
- To make the Himbo, fill a pitcher with ice. Add the mezcal, mango lime purée, Orange Gatorade, ounce lime juice and a pinch of salt and stir until fully chilled, about 2 minutes.
- Place the remaining ounce of lime juice in a shallow bowl or plate. Combine the salt and the powdered chilies in another shallow bowl or plate and mix well. To serve, dip the rim of a glass in the lime juice and then in the chili salt mixture. Fill each glass with the Himbo. Garnish each cocktail with a lime wedge or wheel, raise your glass and enjoy!
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