Cucumber Mango Devil’s Margarita
Cucumber Mango Devil’s Margarita
Cucumber Mango Devil’s Margarita
Cucumber Mango Devil’s Margarita (Makes 2 cocktails)
Still making basic margs for you Taco Tuesday? Upgrade your marg game and your taco night with this delicious mango cucumber variation, boasting a bold halo of Casillero del Diablo Carmenere red wine! Note: When making the cubes, the alcohol won’t freeze but if you shake with the juices well enough the cubes should be fairly solid after 12-24 hours.
- 4 ounces blanco tequila
- Casillero del Diablo Carmenere
- 4 ounces lime juice
- 4 ounces orange juice
- ½ cup frozen mango
- 6 medium slices cucumber
- 2 ounces agave nectar
- Lime wedge, to garnish (optional)
- Place tequila, lime juice and orange juice in a shaker without ice.
- Dry shake to mix well, pour into an ice cube tray and freeze overnight. (This should typically fill one standard ice cube tray).
- Combine frozen cubes, mango, cucumber, and agave nectar in a blender.
- Blend until the consistency of a smoothie and pour into two rocks glasses leaving some room at the top.
- Carefully pour Casillero del Diablo Carmenere over the back of a spoon to create a float on top of the cocktail.
- The smoothie-like consistency of the blended cocktail should prevent the red wine float from falling down. Using a bar spoon (or regular spoon) gently & briefly swirl the wine into a twist.
- Garnish with lime wedge on the side.
Cocktail handcrafted exclusively for Casillero del Diablo by Dan Magro, mixologist and author of “Suck It Up: Extraordinary Cocktails for Everyday People.”