Chili Mango Poptail
The Spice & Tea Exchange
2 cocktails, 6 popsicles (freeze extra for later)
10 minutes
2 hours
What’s a poptail? It’s a cocktail chilled by a flavorful (and gently boozy) popsicle instead of ice. One of the greatest ‘2-for-1’ in the world of beverages, this version features a tea-infused tequila, sweet mango, lime, and a touch of heat. Goodbye watered-down cocktails on hot days, hello cool refreshment!
Ingredients
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- 1 oz Bonita Peach Rooibos herbal tea
- 12 oz silver tequila
- 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
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- 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
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- 1 Tbsp Chile Lime Sea Salt
- 1 Tbsp Mango Habanero Sugar
- 1 ea lime, cut into wedges
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Chili Mango Poptail (Kit)
Directions
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- 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.
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- 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.
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- 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.