Icy Spicy Margarita

July 8, 2011

Author Notes: This is a drink that can be adjusted to your taste, but combines the heat of a hot pepper with the cooling fruit of the mango, and the interest of a fresh herb. A tiny bit of milled pepper further accents the fruit. Use a jalapeno or fresno if you want less heat than the serrano. If you don't have lemon verbena, you can substitute basil or cilantro. The hot and cold combo is confusingly wonderful. At first I thought I would want a frozen version of this drink, but I have decided that this version is best.Sagegreen

Serves: 1

Ingredients

  • 2 small chunks of bitesize fresh ripe peeled mango
  • a few small pieces of serrano pepper sliced thin (to taste, @ 1/2 inch) Sub a jalapeno or fresno for less heat
  • 2 lemon verbena leaves, divided
  • 3/4 ounce fresh lime juice
  • 1 ounce Cointreau
  • 2 ounces tequila (blanco)
  • 6 cracked ice cubes, divided
  • lime wedge and mango peel for rim rubbing
  • coarse Himalayan pink salt mixed with a hint of Aleppo pepper for rim
  • lime wheel for garnish
In This Recipe

Directions

  1. Muddle the mango, chili, and herb leaf really well with the lime juice in a cocktail shaker. Pour in the Cointreau and tequila. Add half the cracked ice. Cover and shake really well for a good minute.
  2. Run a lime wedge and a piece of mango peel along the rim of a well-chilled glass and then salt with the coarse salt/Aleppo pepper combo. The color and flavor effects are brilliant. Add the other half of the ice to the glass. Strain and pour the drink into the glass. Fish out some of the muddled mango and chili to add to the drink. Garnish with a fresh herbal leaf and lime wheel. Cheers.

More Great Recipes:
Margarita|Cocktail|Mexican|Mango|Tequila|Fruit|Lime Juice|Fourth of July|Memorial Day|Summer|Vegetarian|Vegan

Reviews (17) Questions (0)

17 Reviews

lapadia July 26, 2011
Love the use of pepper in this recipe, the photo is so mouthwatering and refreshing!
 
Author Comment
Sagegreen July 26, 2011
Thanks, lapadia. I do love the crisp hot pepper with the sweetness of the mushed mango.
 
Kitchen B. July 10, 2011
Love the lemon verbena in this - so refreshing
 
Author Comment
Sagegreen July 10, 2011
Thanks, KB!
 
gingerroot July 10, 2011
Oh yum! I want to sip this poolside too!
 
Author Comment
Sagegreen July 10, 2011
Thanks, gingerroot. Wouldn't it be amazing to have a huge meet up just for poolside cocktails?
 
wssmom July 8, 2011
I know I am going to love with with ginger, for sure, and can't wait to try with the jalapeno! You are AMAZING!
 
Author Comment
Sagegreen July 9, 2011
Thanks, wssmom. You sure have some pretty amazing drinks in your repertoire!
 
drbabs July 8, 2011
you amaze me.
 
Author Comment
Sagegreen July 8, 2011
You are so kind, drbabs! Thank you.
 
SKK July 8, 2011
Although it is cool and cloudy again here in Seattle, we will be serving this wonderful connoction this week-end!
 
Author Comment
Sagegreen July 8, 2011
Great, SKK! Let me know how you like it!
 
lorigoldsby July 8, 2011
I love the pink peppercorn! Just when I thought there wasn't a new twist...you delight as usual!
 
Author Comment
Sagegreen July 8, 2011
Thanks, lori!
 
Author Comment
Sagegreen July 8, 2011
In sampling, it seemed like it could use just a bit!
 
Lizthechef July 8, 2011
Wow - love the mango and jalapeno!!
 
Author Comment
Sagegreen July 8, 2011
Thanks, Liz. Pictures later this weekend. I will show both the frozen and an on the rocks version.