The round sweetness of mango gets a kick from spicy ginger and tart lemon in this tequila cocktail. If you have it, use reposado tequila, which lends a warm oakiness to the drink, balanced here with a touch of bright, grassy cilantro.
For the Ginger Juice:
1 (2 to 3-inch) knob fresh ginger, about 1 1/2 ounces, peeled
For the Cocktail:
1 1/2 ounces fresh ripe mango, diced (about 1/4 cup)
1/4 cup loosely packed fresh cilantro leaves
3/4 ounces freshly squeezed juice from 1 lemon
1/2 ounce ginger juice
1/3 ounce simple syrup (see note)
2 ounces reposado tequila
Garnish: cilantro leaves
For the Ginger Juice: Slice ginger into chunks and place in bottom of mixing glass. Muddle until broken up well, about 1 minute. Strain juice through fine-mesh strainer, pressing on solids with the back of a spoon to extract juice.
For the Cocktail: In a cocktail shaker, muddle mango, cilantro, lemon juice, ginger juice, and simple syrup until the mango is completely dissolved.
Fill shaker with 2/3 full with ice and add tequila. Shake until well chilled, about 15 seconds. Using a strainer, pour into a serving glass filled with ice. Garnish with additional cilantro if desired.
To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
Cocktail shaker, muddler, and strainer
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|Total Sugars 9g|
|Vitamin C 20mg||99%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|