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