Recipe By Lynfred Brand Ambassador Laura Lorenz
5 oz Lynfred Mango Wine, frozen
½ c frozen mango
1 ½ oz triple sec
1 ½ oz blanco tequila infused with habanero
1 small lime, juiced
Salt or Tajin for the rim
Lime for garnish
In a small glass jar, place 1 habanero pepper, sliced in half, along with 4 oz of tequila. Infuse at room temperature anywhere from 4 hours up to 24 hours (the longer it sits, the spicier it will become).
Freeze 5 oz of mango wine (I prefer using an ice cube tray for this). To make the cocktail, blend the frozen mango wine, frozen mango, the infused tequila, lime juice, and triple sec until smooth. Pour into a cocktail glass rimmed with Tajin or salt, or my favorite, a mix of both.
If your cocktail is too thin after blending, simply return it to the freezer for 5-10 minutes.
*Like a milder margarita? Add more frozen wine and less tequila.
*I like blanco (silver) tequila… but cocktails are so fun because they are customizable. Try jalapeno instead of habanero. Try repasoado instead of blanco.
*This recipe makes 1 cocktail.
*I infused 4 oz of tequila because anything less became too overpowering with habanero flavor. You will only need 1 ½ oz per cocktail.