Chili Mango Poptail


Tea-Infused Tequila
1 oz Bonita Peach Rooibos herbal tea
12 oz silver tequila
Combine tea and tequila in a glass jar. Cover and steep at room temperature for 2 hours minimum. Strain fully and discard tea solids. Cover and store in refrigerator when not in use.

Chili Mango Popsicles (makes 6 popsicles)
2 cups frozen mango chunks (10 oz)
8 oz mango juice or nectar
2 oz fresh lime juice
1½ oz tea-infused tequila
¼ cup Mango Habanero Sugar
Add all ingredients to a blender; blend on high speed until smooth, about 45 to 60 seconds. (If mixture is too chunky to purée smoothly, add water or juice, one Tablespoon at a time, until it comes together.) Portion into popsicle molds and freeze until solid, 6 hours minimum.

Chili Mango Cocktail (makes 2 drinks)
4 oz mango juice or nectar
2 oz fresh lime juice
3 oz tea-infused tequila
1 oz Triple sec, Grand Marnier, or Cointreau
2 tsp Mango Habanero Sugar
8 ea ice cubes, for shaking
garnish fresh chili pepper, halved, optional

Glass Rimmer
1 Tbsp Chile Lime Sea Salt
1 Tbsp Mango Habanero Sugar
1 ea lime, cut into wedges

Combine salt and sugar in a small, shallow dish. Run a lime wedge around the rim of each serving glass then dip into salt-sugar dish to coat. Leftover mixture can be covered in an air-tight container and stored at room temperature for future use.

To a shaker, add all cocktail ingredients except garnish. Secure and shake vigorously to chill. Strain equal portions into rimmed serving glasses; discard ice. Insert a chili mango popsicle and garnish with fresh chili pepper half, if desired.

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