3 Pepper Rim Mangosteen Smash

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


3 Pepper Rim
Club House Pepper, White Ground 1 tsp
Club House Pepper, Black Ground 1 tsp
Club House Peppercorns Pink 1 tsp
Sugar 1/4 cup
Kosher salt 1 tbsp
Mangosteen Smash
Strawberries, rinsed, stem removed, and quartered 12 each
Tequila 8 oz
Mangosteen juice 8 oz
Lime juice, freshly squeezed 1 1/2 oz
Lemon juice, fresh squeezed 1 1/2 oz

chef's tip

Chef Insider Tip: Breaking Down Mangosteen

Using a paring knife, slice through the thick skin of the mangosteen and remove the top. Carefully remove the fruit from the shell using your hands and reserve for use.



This recipe was created for Club House for Chefs by: Duskie Estes, Chef of Zazu Kitchen and Farm in Sebastopol, CA.

For the 3 Pepper Rim: In a small bowl, combine white pepper, black pepper and pink peppercorns. Set aside ¼ teaspoon of the pepper mix for the cocktail. Add sugar and salt to the larger amount of pepper. Pour a splash of the mangosteen juice in a plate. Dip the rims of 4 glasses in the mangosteen juice and then into the sugar, salt, pepper mixture.

For the Mangosteen Smash: In a cocktail tin, muddle the strawberries and add the tequila, mangosteen, lemon juice and lime juice, the reserved ¼ teaspoon of the 3 pepper rim and a scoop of ice. Shake and divide into the 4 prepared glasses.

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