Chili Mango Poptail
How do you fill an already delicious beverage with more fun and flavor? First, infuse the tequila with herbal tea. Second, swap the ice for a popsicle!
How do you fill an already delicious beverage with more fun and flavor? First, infuse the tequila with herbal tea. Second, swap the ice for a popsicle. But these aren’t just any ol’ frozen treats – they’re little, hand-held cocktails that keep your drink chilled without watering it down. It’s like getting two margaritas in one.
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
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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