The Barefoot Contessa
1 ounce freshly squeezed key lime or lime juice  
1 1/2 ounces agave nectar
2 ounces fresh mango puree
Leaves from one stem of fresh rosemary
1 ounce dry Palo Cortado sherry
2 ounces 100-percent tequila
Chipotle chili powder
1/4 cup cane sugar
Slice of lime
Stems of fresh rosemary, for garnish  
Instructions:
Place the lime juice, agave nectar and mango puree in the bottom of a cocktail shaker. Add the rosemary leaves and using a wooden spoon or stick, muddle the rosemary to release the oils. Add the sherry, tequila and a pinch of chili powder. Shake the drink and strain to remove the rosemary leaves. Add ice and shake again vigorously.  
On a small plate, mix together a pinch of chipotle chili powder with the cane sugar. Run the slice of lime around one-quarter of the edge of each cocktail glass and dip it in the sugar mixture.  
Strain the drink into the cocktail glasses and garnish with the rosemary stem.  
