In the bar at my restaurants, we offer fine boutique tequilas, new on the market, as well as classic brands. My favorite way to drink tequila is straight up on the rocks. I generally prefer añejo or reposado, sipped very slowly. But when it is margarita time, this is my favorite frozen margarita, made with fresh fruit and juice.
Makes 1 cocktail
1½ ounces tequila
1½ ounces orange liqueur such as triple sec or Cointreau
¼ cup chopped fresh mango
½ cup fresh orange juice
Juice of ½ lime
1 cup crushed ice
1 or more lime wedges
In a blender jar, combine the tequila, orange liqueur, mango, orange and lime juices, and ice. Process until slushy, about 1 minute.
Serve in a chilled glass rimmed with kosher salt (see here), if desired. Garnish with a lime wedge or two.