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Prep time
1 hour 35 minutes
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Cook time
5 minutes
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Serves
1
Author Notes
One of my favorite flavor combinations is sweet and spicy. I often use fresh and dried chiles to flavor syrups for my cocktails to bring out the sweetness of the agave while amplifying the bite of the tequila. This spicy mango margarita celebrates all of the beautiful plants and fruits that grow in Mexico, like agave, pineapple, guajillo chiles, and limes. —Rick Martinez
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Spicy Mango Margarita
Ingredients
- For the spicy syrup:
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1/2 cup
granulated sugar
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2
guajillo chiles, de-stemmed and seeded
- For the margarita:
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2 ounces
tequila blanco
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2 ounces
mango juice or nectar
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1 ounce
freshly squeezed lime juice
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Ice, for serving
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Fine sea salt, for garnish
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Lime wedge, for garnish
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Dried citrus wheel, for garnish
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Candied guajillo chiles, for garnish
Directions
- For the spicy syrup:
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Bring sugar, ½ cup water, and chiles to a boil in a small saucepan. Cover, remove from heat, and let sit for 30 minutes. Strain syrup with a fine mesh sieve and discard chile. Chill syrup for at least 1 hour before serving.
- For the margarita:
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Rub the cut side of a lime wedge around the rim of a rocks glass. Evenly spread salt on a saucer and dip the rim of the glass into the salt. Tap away excess. Fill the glass with ice.
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Combine tequila, mango juice, lime juice, and ½ ounce chilled guajillo syrup in a cocktail shaker. Fill the shaker with ice, cover, and shake. Strain into the rimmed glass. Garnish with citrus wheel and candied chiles.
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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