Top-Shelf Mango Margarita Makes 4 cocktails
The key to a good blender margarita is keeping the ice crunchy
and the fruit pulpy, so control over the pulse action is essential.
In this recipe, the classic margarita’s orange-flavored spirits are
replaced by the tropical influence of mango.
Lime wedges and 4 slices for garnish
Kosher salt (or other coarse salt) for rimming the glasses
1 ripe mango, peeled, pit removed and roughly chopped into
6 ounces good tequila: reposado or silver, or a combination of both
½ teaspoon good tonic/bitters (John’s Premium tonic is
(Nonalcoholic) Makes 4 cocktails
Juice of 1 lime
4 to 5 fresh mint leaves, plus sprigs for
1 can ( 9. 6 ounces) passion fruit juice (Goya)
Splash of bitters
1 can ( 11. 5 ounces) San Pellegrino limonata
2 cups watermelon, cut in large cubes and
Pour the mixture over the watermelon
cubes and garnish each drink with mint
sprigs and a lime wedge.
2¼ cups water
4 inches ginger, peeled and chopped
2 cups sugar
Hemingway Daiquiri Makes 1 cocktail
This drink is named after literary legend Ernest Hemingway, who preferred that his
daiquiris be made with maraschino liqueur rather than just simple syrup. The liqueur is a
staple of many classic recipes.
Bring water and ginger to a boil and
cook until reduced to 2 cups of liquid.
Lower to a simmer and add sugar
until fully dissolved. Strain out ginger.
Makes enough for about 20 cocktails.
Keep refrigerated, tightly sealed, for
up to two weeks. Note: To make plain
simple syrup, omit ginger and use
one-to-one ratio of sugar to water.
1¾ ounces white rum (Banks 5 Island Rum is recommended)
1 ounce grapefruit juice
½ ounce lime juice
½ ounce simple syrup (recipe on this page)
½ ounce maraschino liqueur
Slice of lemon
Combine all ingredients in a shaker tin with
ice. Shake for 10 to 15 seconds. Strain into a
glass filled with fresh ice cubes. Garnish with
a slice of lemon.