Chamoy Margarita (spicy) Recipe

Chill glasses

Place 4 cocktail glasses or margarita glasses in the freezer for at least 10 minutes to chill while you prepare the drink.

Rub a lime wedge around the outer rim (or inner lip) of each chilled glass, then dip the rim into a shallow plate with a mixture of tajín and a light smear of chamoy so the seasoning adheres. For a striped effect: use a thin line of chamoy inside the glass and another on the outer rim before coating with tajín.

Add the blanco tequila, triple sec, fresh lime juice, simple syrup, frozen mango chunks, and ice to a high-speed blender.

Add 2 tablespoons of chamoy into the blender for an integrated tangy-spicy flavor (reserve remaining chamoy for drizzling).

Pulse on low to combine, then blend on high until smooth and slushy, about 30–45 seconds depending on blender power. If mixture is too thick, add 1–2 tablespoons cold water or a splash of orange juice and blend again; if too thin, add a handful more ice or frozen mango.

Taste and adjust: add up to 1/2 oz simple syrup if you prefer sweeter, or another 1/2 oz lime juice to brighten. If you want more heat or chamoy character, swirl in another tablespoon chamoy and briefly pulse.

Remove chilled glasses from freezer. Spoon a thin ribbon of chamoy along the inside wall of each glass (use about 1 teasp. per glass) so the slushy will cling to it.

Pour or ladle the frozen margarita into the prepared glasses, filling to the rim. Drizzle approximately 1 teaspoon extra chamoy over each drink and, if desired, sprinkle a pinch of tajín on top for extra zing.

Garnish each glass with a mango slice on the rim and optionally a jalapeño slice or a light dusting of tajín over the fruit. Serve immediately with a short spoon and straw.