By Liliana Moyano for Shine LatinaMango'rita
I'm usually the bartender of every party even when it's not at my house. Somehow I always end up taking over the making of the drinks at gatherings, reunions and even at a friend's bar. My amigos call me the "frustrated bartender", but I disagree because I enjoy doing it only at social events. Before I make a drink I always open the fridge to see what ingredients I can mix into a refreshing and delicious cocktail.
Coming back from a weekend getaway in Mexico I stopped at the duty free and sampled an exquisite mango liquor. It was sweet, thick and tasted like real mango juice. The store attendant recommended drinking it on the rocks but in my mind I already had a recipe. I couldn't wait to get home and try out my new invention. The same night, when I finally arrived home, I opened the fridge and found some other ingredients that would blend well with my drink. Cointreau, mezcal instead of tequila, mango liquor, lime, a dash of orange juice and chili salt made the best combination for my new drink, which I now call "The Mango'rita". There is no need to add simple syrup or any type of sugar because the mango liquor is sweet enough to balance the bitter flavors of the mezcal.
1 oz. Cointreau
2 oz. mezcal
2 oz. mango liquor
1 lime, squeezed
1 oz. orange juice
8 ice cubes
Chili salt to taste for the rim
In a shaker, place the Cointreau, mezcal, mango liquor, lime juice, orange juice, and top it with ice. Shake well and serve. Prep the glass by covering the rim with lime and place it upside down on chili salt to make a tangy rim that adds a bit of spice to the cocktail.
Mezcal is a distilled alcohol from agave like tequila, but it has a distinct smokey flavor. If unable to find mezcal the brand Tequila Milagro can be a great option for this drink.