Spicy Chingón

Ingredients:

5 cl Gran Mexteño 100% agave
2 cl lemon juice
3 cl Oxefruit spicy mango purée
1.5 cl Oxefruit 100% Blue Agave Syrup
Pinch of pink pepper
Pinch of lime salt
½ chili pepper

Add the pink pepper and ½ chili pepper to the sotol and let macerate. After 20 minutes, add all ingredients to the shaker and shake. Serve in a Solagne champagne glass and garnish with a lemon twist, a chili pepper, and flaked lime salt.