Mango Chipotle Margarita Recipe

Cook and strain

Combine pineapple chunks, granulated sugar and water in a small saucepan over medium heat. Bring to a gentle simmer, stirring until the sugar dissolves. Simmer 6–8 minutes so the pineapple softens and flavors infuse.

Blend and finish

Remove from heat. Let cool slightly, then transfer mixture to a blender and puree until smooth. Stir in finely minced chipotle in adobo (start with 1 tsp; add more to taste for heat) and apple cider vinegar if using. Strain through a fine mesh sieve into a jar, pressing solids to extract liquid. Chill until cold. Syrup keeps refrigerated up to 2 weeks.

Prepare the glass: On a small plate combine coarse salt and smoked paprika (or tajín). Rub a lime wedge around the rim of a rocks or coupe glass, then dip rim into the salt-paprika mixture to coat. Fill glass with fresh ice (if serving on the rocks) or leave empty if serving neat/chilled.

Build the cocktail: In a cocktail shaker, add ice (about 4–6 large cubes), 2 oz Casamigos Reposado, 1 oz fresh lemon juice, 1.5 oz mango nectar, 0.75 oz pineapple-chipotle syrup and 0.5 oz Cointreau (if using).

Shake and strain: Shake vigorously for 12–15 seconds until well chilled. Double-strain into the prepared glass over fresh ice (or into a chilled coupe without ice) to remove any pulp or ice shards.

Garnish and serve: Garnish with a lime wheel or thin mango slice on the rim. Optionally add a light dusting of smoked paprika on top for aroma. Serve immediately.

Adjustments & tasting notes: If you prefer sweeter, add 0.25–0.5 oz more pineapple-chipotle syrup. For more smoke/heat, increase minced chipotle in the syrup incrementally and taste. Use reposado tequila to keep a warm oak note that complements the smoky chipotle and sweet mango.