There are several theories of where the margarita first originated and we’re not sure which one is true! But the most popular is that it was created in 1938 by Carlos ‘Danny’ Herrera at his restaurant in Tijuana, Mexico. It’s thought that he created it for a customer who was allergic to all hard alcohol except tequila but wanted something more than just a shot.
This beautiful twist of mango and chili gives us color and spice to a classic of the summer cocktail bar.

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<strong>Bartender Tip:</strong>

Easy to prepare and very refreshing, we add a touch of spice which enhances the flavors inside the cocktail, a good option is to change the mango juice for fresh frozen mango and put it in the blender, the softness created by the mango fiber is very recommended, you can also make a ring in your glass with the spicy powder that you like the most.

Easy

Alcohol

Bitter

Sour

Sweet

Mango & Chili Margarita

Cut your lime wedge and chili ready for juicing

Knife

Prepare

Moisten the rim of your martini glass and put chili powder on the rim. Fill your glass and shaker with cubed ice.

Ice Scoop

Martini glass

Shaker

Lime wedge

Chili Powder

Ice and chili

Jigger

Mexican Elbow Juicer

Tequila

Triple Sec

Lime Juice

Mango juice

Red Chili

Add ingredients

Close the shaker and shake hard for 7 seconds

Shake

Empty the ice in your martini glass. Take off the small top of the shaker and fine-strain out the mix into your chilled glass.

Fine Strainer

Empty and Fine-Strain

Garnish and fine serve

Mango & Chili Margarita

The Mango & Chili Margarita Cocktail

Tasting Profile

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