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Mango Scotch Bonnet Margarita
Mango Scotch Bonnet Margarita (recipe below)

Cinco de Mayo is not the only day you should celebrate with Margaritas. There is actually a NATIONAL MARGARITA DAY! I’m in!!

Some people struggle with making good margaritas. Here are some tips from the good people at Herradura Tequila so you can ditch the poorly made margaritas. And remember to say goodbye to artificial lemon juice.

1.       Avoid cheap tequila – If you are going to get serious about margaritas, you’ll need to invest in high-quality tequila. The key is being 100% agave, which means no additional sugars were added during fermentation process. Casa Herradura has been crafting 100% agave tequila since 1870 using traditional production methods. Use Herradura Silver for a taste of sweet, mild cooked agave notes with a touch of oak.

2.       Use real lime –using real lime juice is just as important. Avoid the artificial lime plastic ball, or any prepackaged sour mix and buy real limes. Limes are not expensive and they last a long time.  This will make a big difference!

3.       Get the orange stuff –Triple sec is key! This orange flavored liquor is sweet and it’s made from dried orange peels. You can substitute with blue curacao to make a blue margarita if you are feeling adventurous.

4.       It’s all about the measurements – The basic ratio measurement of a margarita is 2:1:1 which means two part tequila, one part of triple sec and one part lime juice. This will always depend on how strong you like your tequila so feel free to experiment with it.

I’ve shared below a recipe below! Cheers!

Mango Scotch Bonnet Margarita (shown above)

Ingredients

·         2oz Herradura Silver

·         ¾ oz Lime juice

·         3 slices of scotch bonnet pepper

·         3 cubic inches of mango diced

·         ½ oz mango jam

Directions

1.       Crush mango and chili slices in the base of a shaker with a muddler.

2.       Add cubed ice and remaining ingredients. Shake hard and strain over ice in an old fashioned glass.

3.       Garnish with a scotch bonnet chili and a roll of dried mango.

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