SUMMER COCKTAIL SERIES: MANGO-JALEPENO MARGARITAS
Tacos and tequila are a favorite pairing in my household, so we really love a good margarita. Nothing beats a classic, but this mango-jalapeño combo is our favorite way to spice things up a bit. This drink would also make the perfect addition to a Memorial Day barbecue. This is seriously one of my favorite cocktails to make and it’s always a huge hit. I hope you enjoy it!
(entire recipe makes 8 servings)
- Tequila blanco (we used Espolòn here, but our fave brand is 123. In a pinch, Milagro is also pretty good)
- Triple sec (we used Patron Citronage, but any orange liqueur will work, like Cointreau)
- 10-12 Limes (we will need 8 oz of lime juice total + 1 lime for garnish; for reference, I got 8 oz of juice out of 10 limes)
- 1.5 cups mango juice
- 1-2 Jalapeños (depending on how much heat you like)
- 2 cups granulated sugar
- Kosher or sea salt (not table salt; used for salt-rimmed glasses)
- 2 cups water
Mango-Jalapeño Simple Syrup Recipe
(makes approx. 30 oz)
First we make the mango simple syrup that we’ll infuse with jalapeño. Ideally, this is prepped the night before to allow plenty of time to absorb the spicy jalapeño kick.
- Combine the granulated sugar and water in a small pot on high heat.
- Bring the mixture to a very light boil until the sugar dissolves, stirring occasionally.
- Turn heat to low and add the mango juice.
- Let simmer for 5-7 minutes then turn heat off and add slices of 1/2 jalapeño with seeds.
- Let mixture chill in fridge for at least 4-6 hours, but preferably overnight.
Now Let’s Make Margs!
- Mix the margarita ingredients in an extra glass or cocktail shaker with ice:
2 oz Espolòn tequila
1 oz Patron Citronage
1 oz fresh lime juice
3 oz jalapeño-infused mango simple syrup
- Prep salt-rimmed glasses by running a lime wedge around the rim and dipping in the salt. Make sure there’s not too much lime juice or the salt won’t stick. Fill each glass with ice.
- Strain and pour cocktail over ice into prepped, salt-rimmed glass. Garnish with a lime wedge and an extra jalapeño slice.
Pro tip: when making your cocktail, don’t mix in the same glass that will get a salt rim. Pouring and mixing and stirring gets messy and too much liquid means the salt will be running down the glass!