Backyard BBQ
Spicy Mango Margarita From Lynnette Marrero
- Prep time 5 minutes
- makes 1 cocktail
Test Kitchen Notes
This summer-perfect margarita from Lynnette Marrero—award-winning New York City mixologist and bar director of Llama Inn and Llama San—requires a bit of planning, but once the ingredients are all set to go, it’s a cinch to pull together. And trust us, the effort is totally worth it. Dubbed the “Mano a Mango” by Lynnette, this spicy, tropical fruit-flavored cocktail calls on Patrón Silver Tequila, a homemade mango shrub, grilled pineapple juice, and a dash of hot sauce (she recommends pineapple-habanero). The result is the just-right balance of sweetness, tang, acidity, and heat—the perfect combo for a warm-weather sip. Bonus: The mango shrub and grilled pineapple juice recipes make enough for multiple cocktails, whether you want to mix up a big batch of margs or save some for later.
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This recipe is shared in partnership with Patrón Tequila. —The Editors
Ingredients
- For the margarita:
-
1 1/2 ounces
Patrón Silver Tequila
-
3/4 ounce
mango shrub (see below)
-
3/4 ounce
grilled pineapple juice (see below)
-
1/2 ounce
freshly squeezed lime juice
-
1/2 teaspoon
hot sauce
-
1 pinch
salt
- For the mango shrub and grilled pineapple juice:
-
1
ripe mango, sliced
-
1 cup
apple cider vinegar
-
4-5
cumin seeds, crushed
-
6
pink peppercorns
-
6 ounces
agave nectar
-
1
fresh pineapple, cored and sliced
Directions
- For the margarita:
- Add all the ingredients in a cocktail shaker filled with ice and shake vigorously to combine (30 to 40 seconds). Strain into an ice-filled glass and garnish with a grilled or dehydrated pineapple slice.
- For the mango shrub and grilled pineapple juice:
- Make the mango shrub: Place 1 cup sliced mango into a jar with a lid, and add the apple cider vinegar. In a pan, toast 4 to 5 crushed cumin seeds and 6 pink peppercorns over medium heat, until aromatic. Add them to the shrub.
- Screw the lid on the jar and let the shrub infuse for 3 days in a cool place (not in the refrigerator). You can also sous vide the shrub at 145°F for 2 hours.
- Once the desired fruit flavor is infused into the vinegar, strain the fruit and spices. Gently heat 1 cup of the mango shrub (don’t boil it) and stir in the agave nectar to balance the acidity. Let cool and store in the refrigerator.
- Make the grilled pineapple juice: Grill the sliced pineapple on a hot grill, giving the fruit a little char and caramelizing the sweetness. Let cool completely.
- Place the cooled, grilled fruit in a blender, then blend and strain the juice. Chill in the refrigerator until you’re ready to use.
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