Serves Makes 1 liter infused tequila for use in individual cocktails
Recipe from Scott Baker of Tusk & Trotter in Bentonville, Arkansas
For the mango-habanero tequila:
2 fresh mangos, peeled and cubed
Juice of 1 orange
1 ripe habanero pepper or 1 teaspoon habanero powder
1 liter blanco tequila
For the mango-habanero margarita:
1 3/4 ounces mango-habanero tequila
3/4 ounce triple sec
1 ounce orange juice
1 ounce pineapple juice
3 ounces sweet and sour mix
Garnish: Orange wedge, lime wedge
Infuse the mango-habanero tequila: To a large glass jar, add mango and orange juice. Halve habanero pepper and add to jar (for less heat, only add half the pepper). Add tequila, stir, then let infuse for 72 hours. Strain tequila and discard solids before bottling.
Assemble the drink: Rim a pint glass with raw sugar. In a cocktail tin, combine all remaining ingredients except garnishes. Top with ice and shake, then pour into pint glass and garnish with orange and lime wedges.