Crowe’s Kitchen · Tangerine & optional heat
Tangerine Jalapeño Flicker
Lime balances tangerine and mango sweetness, with an optional jalapeño slice supplying a small flicker of heat. A tiny pinch of salt rounds the citrus flavors, while the pulp-free tangerine juice keeps this spritz light in texture.
Made with BEA Mango Mimosa
5 min · Makes one mocktail · 16 fl oz highball
Original recipe by Capt. Solomon D. Crowe
Jump to the recipeIngredients
One glass · US measures
- 6 fl oz BEA Mango Mimosa, well chilled (177 mL; ½ of a 12 fl oz can)
- 1½ fl oz pulp-free tangerine juice (3 Tbsp)
- ½ fl oz fresh lime juice (1 Tbsp)
- 1 tiny pinch fine salt (about ¹⁄₃₂ tsp)
- 1 thin jalapeño round, seeds removed (optional)
- ¾ cup ice cubes
The 6 fl oz of BEA contributes approximately 63 mg caffeine. All other ingredients in this recipe are caffeine-free.
How to mix it
- 1
Stir the tangerine juice, lime juice, and salt together in the glass until the salt dissolves.
- 2
If using the jalapeño, add the round and press it gently once with the back of a spoon. Add the ice.
- 3
Pour in the chilled BEA Mango Mimosa last and stir gently once or twice.
- 4
Serve immediately; if using the jalapeño, remove the slice once the drink reaches your preferred heat.
The finishing touch
Jalapeños vary in heat; one gentle press gives more control than thoroughly muddling the slice.
Serve alongside: Corn chips and avocado salsa
Start with BEA Mango Mimosa
Visit Solomon’s official US product page for current flavor availability, ingredients, directions, and prices.
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