Better Believe Margarita Recipe

Rim the glass

Run the lime wedge around the outer rim of a rocks or coupe glass. Spread the coarse sea salt or Tajín on a small plate and gently dip the rim into the salt to coat about half to three-quarters of the rim. Set the glass aside.

In a cocktail shaker, add the thinly sliced Thai chile (include seeds for more heat or discard for milder spice) and the yuzu kosho. Use a muddler or the back of a spoon to gently press the chile into the yuzu kosho for 6–8 seconds—just enough to release the chile's oils and distribute the yuzu kosho without pulverizing the chile.

Add the blanco tequila, mango purée, orange liqueur, fresh lime juice, and agave syrup to the shaker with the muddled chile and yuzu kosho.

Fill the shaker with the ice cubes. Secure the lid and shake vigorously for about 12–15 seconds until the shaker is well chilled and slightly frosted. This chills, dilutes, and integrates the spicy-yuzu note with the sweet mango.

Double-strain the cocktail through a fine-mesh strainer (and the shaker strainer) into the prepared glass over fresh ice if serving on the rocks, or without ice if serving up. Double-straining removes chile bits and any fibrous mango particles for a smooth finish.

Garnish with a thin mango slice or a wheel of Thai chile on the rim and a small lime wedge on the glass. Serve immediately.

Adjust heat: increase or decrease the amount of Thai chile or include more yuzu kosho to emphasize citrus-umami. If yuzu kosho is salted, reduce rim salt slightly. For a brighter mango flavor, use ripe fresh mango blended smooth; for convenience use high-quality store purée. Agave quantity can be adjusted to taste depending on sweetness of mango.