A liquid Mexican vacation! Leslie, the matriarch of Matchbook Distiling, was inspired to create this fruity spicy liqueur by a Yucatán adventure and her encounter with some fateful mango-Tajín palletas:

"Mango season greeted me as soon as I was home. We ordered several cases of mangos and peeled each one, striking the fruit to improve the maceration. We added the mangos to distillates of fresh Persian limes and black lime we had resting in Demi’s. We let it macerate for about a year before we started adding the chili’s.. chili de arbol, chili ancho, chili guajillo and pasilla.

If you've spent any time in Mexico, you're familiar with Tajín - undeniably a cultural icon of Mexico. Tajín seasoning is often used to sprinkle over fresh fruits like mango, watermelon, and pineapple, as well as on vegetables, meats, snacks, and beverages. The spiciness of the chili peppers, the tanginess of the lime, and the saltiness come together to create a vibrant and zesty flavor profile that enhances the natural taste of the ingredients it's paired with. We chose the arbol, ancho, guajillo and pasilla chilis to create a version of the Tajin spice blend -- adding the whole, dried chilis to the mango maceration. We let that sit for several months before straining it and proofing it with a syrup made with those same chilis.

Flamingo Riviera sits at 20% ABV and it tastes like sweet mangos with a big chili profile - a bit spicy, a bit tangy, a little smokey, with a touch of raisin and fruit."

- Mangos

- Chilis : Arbol, Ancho, Guajillo, Pasilla

- Fresh Persian Lime

- Black Lime

- Certified Organic Corn Spirit

- Sugar

It makes an excellent autumn spritz, or, in this recipe from the Matchbook Distilling website:

Flamingo Daiquiri

1 oz Wallflower Rum

.5 oz Flamingo Riviera

.75 oz Lime Juice

Shake and strain. Serve up or over ice.

Nux Alpina Nocino

Nux Alpina Nocino

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