At this time of year in San Antonio we have plenty of reasons to celebrate. About a week past the City was celebrating Fiesta and the Battle of Flowers and now we’ve come around to Cinco de Mayo. On top of those two valid reasons to party the temperatures are hitting the high 80’s most days and patio weather is in full swing.
I think it would be safe to say that the drink of choice on most patios in this city happens to be the margarita. I wanted to spice things up and add a colorful flair to mix with the Fiesta attitude so I’ve produced for you a Sweet Chili Mango Margarita and a Watermelon Mint Margarita/Smash. Both use fresh fruit rather than just flavored booze so you can pretend you’re being healthy while you soak up some sun. First, the Watermelon Mint Margarita;
- 5-6 mint leaves
- 5-6 chunks of watermelon
- 2 parts aged silver rum
- 1 part lime juice
- ½ part rich simple syrup
- 2 parts soda water or brut champagne
HOW TO MIX THE DRINK:
Muddle the mint leaves and watermelon chunks in the bottom of your shaker with the rum. Once it is broken down to your liking add the lime juice, simple syrup and fill with ice. I strained this into a rocks glass with ice, a bit more smashed up watermelon and garnished it with a lime wheel.
Now on to the Sweet Chili Mango Margarita;
- 1 cup frozen mango chunks
- 1 cup orange juice
- Juice of 2 limes
- 3 ounces silver tequila
- 1 ounce triple sec
- Several dashes of hot sauce (to taste)
- 2 tbsp honey or simple syrup
So, you can make this in a blender but since I have the world’s tiniest kitchen (probably not, I’ve seen New York apartments – but it feels like it!) I used an immersion blender which I find easier to clean anyhow. Let your mango chunks sit out for a few minutes to soften slightly - just so they’re not rocks - and then blend until smooth with your 1 cup of OJ.
Add to the mixture your lime juice, tequila (silver), hot sauce and honey syrup. Give this all a good stir to combine or another quick blend. Pour half of the mix into your shaker and fill with ice. Shake until nicely chilled and pour into a margarita or coupe glass. I rimmed half my glass with a combination of cayenne and salt which is nice because you can very how spicy/salty you’d like it to be. I do only half because if someone wants only a little or no salt they can avoid it. Be warned, a little cayenne goes a long way if you’re a wimp like me. That said - the spice offsets the very sweet mango SO well.
Enjoy, then shake and pour the second one because you deserve it and I'm an enabler. ;)