This being the weekend before Cinco de Mayo I think it’s only right that I bring you a margarita recipe. I mean what kind of Latina (nueva or otherwise) can think of anything but tequila, lime juice, and salt in a moment like this?
There is no better cocktail (in my humble opinion) than the margarita. Sure, there are more interesting drinks out there. Prettier ones requiring more exotic liquor, and herbs that need to be slapped just so but I will always return to a well-made margarita if given the choice. It probably has something to do with tequila, I have a borderline obsessive affinity for it, especially it’s scent. When I was pregnant with Louisa I used to take the bottle down from the shelf and waft it under my nose for a good few minutes, slumping against the wall in pure bliss. If anyone out there wants to make a tequila-scented perfume I will happily buy it.
Running a close second to the tequila part is the salted rim part. Getting that salty tinge mixed with the all-at-once sweet and sour drink is pure heaven. Which is why a mango margarita with a chipotle chili, sugar, and salt rim is pure heaven x 10.
This drink is super simple to pull off, only requiring a handful of ingredients and a cocktail shaker. I used mango nectar instead of fresh mango to make a drink that is big on mango flavor but small on effort, which comes in handy when you’ve had more than one margarita.
If you are excited about Cinco de Mayo as I am, follow my Cinco de Mayo board on Pinterest for tons of fun party ideas.
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon ground chipotle chile powder
- lime wedges
- 1 ounce silver tequila
- Juice of 1/2 a lime
- 4 ounces mango nectar
- Combine the sugar, salt, and chile powder in a shallow dish. Rub a lime wedge around the rim of a glass then dip the top of the glass in the sugar mixture.
- Combine tequila, lime juice, and mango nectar in a cocktail shaker. Add ice and shake vigorously until the outside of the shaker is frosty. Pour into the prepared glass and serve.