Mango Chili Martini Recipe

Blend purée

Place chopped ripe mango, 1 tablespoon fresh lime juice, 1/2 tablespoon honey (or agave), 1/4 teaspoon ground ancho (or mild chili powder), and a pinch of kosher salt into a blender or food processor. Puree until completely smooth, about 30–45 seconds. Scrape down sides and blend again to achieve a silky texture.

Taste and adjust sweetness or heat: add more honey/agave for sweetness or up to another 1/8–1/4 tsp chili powder for more warmth. Chill in the refrigerator until cold. Yields roughly 1 cup; use 2 oz per cocktail.

Warm 2 tablespoons neutral oil in a small saucepan over low heat until just warm (do not smoke). Remove from heat, add 1 teaspoon crushed red pepper flakes and 1/4 teaspoon smoked chile powder if using. Let steep for 20–30 minutes to infuse.

Strain oil through a fine mesh sieve into a small jar, pressing solids to extract oil. Discard solids. Cool to room temperature. Store covered in the refrigerator for up to 2 weeks. Use 3–6 drops or 1–4 drops per martini as specified below.

Prepare the glass: chill a coupe or martini glass in the freezer for 5–10 minutes. If you like a rim, combine 1 tsp fine salt and 1 tsp smoked paprika on a small plate. Rub lime wedge around the glass rim and dip lightly into the salt-paprika mix.

Combine cocktail ingredients: in a cocktail shaker add 2 oz Cazadores Blanco Tequila, 2 oz spiced mango purée (from above), 0.5 oz triple sec, 0.5 oz fresh lime juice (approx. 1/2 oz), and 0.25 oz simple syrup. Add 1 cup of ice (enough to fill shaker ~2/3 full).

Shake: secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled. This both chills and dilutes the drink to balance the purée's viscosity.

Double strain: using a Hawthorne strainer and a fine mesh strainer (or a single fine strainer), pour the cocktail into the chilled coupe or martini glass to remove ice shards and pulp for a smooth finish.

Finish with chili oil: add 3–4 drops of the homemade chili oil across the surface of the cocktail. The oil will float and create aromatics; for a stronger chili accent, add up to 6 drops. Optionally, very gently stir once with a bar spoon to create a marbled effect (do not over-stir).

Garnish and serve: garnish with a thin mango slice or lime wheel on the rim. Serve immediately.