Mango Smokeshow Margarita Recipe

Prepare rim

Combine coarse sea salt, smoked paprika and ground chile in a shallow saucer and mix evenly. Rub the lime wedge around the outside rim of a chilled rocks glass (or coupe) and dip the rim into the spice-salt mixture to coat. Set the glass aside.

If you prefer a lighter smoky heat, omit the ground chile from the rim mix and add a light dusting on the mango slice instead.

Make mango puree: If not using pre-made puree, peel and dice about 1/2 cup fresh ripe mango and puree in a blender until smooth. If too thick, add a teaspoon of water. Measure 2 oz of puree for the drink.

Add to a cocktail shaker: 1.5 oz 400 Conejos mezcal, 1.5 oz El Tequileño blanco tequila, 2 oz fresh mango puree, 0.75 oz fresh lime juice, 0.5 oz agave syrup and 2 drops smoky chili tincture (or a single light drop of liquid smoked hot sauce).

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–18 seconds until the shaker is very cold and slightly frosted — this chills, dilutes and emulsifies the mango with the spirits.

Strain: Double-strain the cocktail through a fine mesh strainer into the prepared rimmed glass over fresh ice (or serve up in the chilled coupe without ice). Double-straining removes any mango fiber for a smooth mouthfeel.

Garnish: Slide a thin mango slice onto the rim or float a small mango wheel on top. Optionally run the lime wedge lightly over the rim once more for a bright hit of citrus.

Taste and adjust: If you want more sweetness, add 1/4 oz agave and gently stir once. If you want more smoke, add an additional single drop of smoky chili tincture or a quick spritz of liquid smoke (very sparingly).