DEAD MAN'S FINGERS Mango Tequila Cream Liqueur 70cl

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Buffalo Trace owner Sazerac has launched a Tequila-based shot brand that combines mango and jalapeño, called Mango Shotta. Sazerac hopes Mango Shotta will “become the shot of summer” We set out to create something different than anything else on the market today that would appeal to a new and evolving drinker and Mango Shotta delivers – its unexpected flavour profile, lower 26% ABV and arresting orange colour create the perfect recipe for Mango Shotta to become the shot of summer.” YaVe founder Joe Cruz Jr. sees flavored tequila as the logical next step in the category’s growing popularity in recent years: “The U.S. market was already very familiar with vodkas, rums and whiskies so flavored versions were a natural progression,” says Cruz, who’s also based in New York. Inspired by the traditional Mexican dish magonada, the new product combines ‘high-quality’ Tequila with the ‘sweet, fruity flavour of mango and the bold, spicy bite of jalapeño’.

Agave syrup: if you don’t have agave syrup, honey, maple syrup, or simple syrup work as good substitutes.See the recipe card below for a detailed ingredient list and step-by-step instructions. How to make a frozen mango margarita Triple sec: this orange-flavored liqueur adds a nice touch. My favorite is Cointreau, but Grand Marnier is a good substitute. You can replace it with fresh orange juice for a less alcoholic version. The acidity of the sauvignon blanc in this recipe helps balance out the sweetness of the agave syrup. Start by mixing 25ml each of agave syrup and sauvignon blanc in a small jug until it is a consistent liquid. Then add to a tall glass with 50ml blanco tequila and 25ml freshly squeezed lime and lemon juice (equal measures of each). Top up with soda water or bitter lemon and ice cubes, and stir. It’s almost a cross between a spritz and a margarita – very refreshing on a nice day. Lot lizard In just about any liquor store you can find vodkas, rums and whiskeys flavored with everything from citrus and cucumber to cotton candy and maple syrup-smothered pancakes. But in recent years another spirit category has crept in amongst the usual flavored suspects: tequila. Flavored tequila could not legally be labeled as tequila—instead, it was a “tequila product”—until the Tequila Regulatory Council of Mexico updated its regulations in 2004. Agave syrup: Agave is often used as a sweetener with margaritas because it’s used to make tequila! It’s easy to find these days at most grocery stores.

We’re especially excited to introduce Mango Shotta because it’s truly an offering driven by consumer trends and interest – inspiration came in large part from listening to beverage conversations on TikTok,” said Lauren Selman, global innovation and commercialisation lead at Sazerac. To make the batanga, add 30ml blanco tequila (100% agave), 30ml fino sherry, 10ml salted raspberry syrup and bitters (if using) to a highball glass and stir to mix. Add cubed ice, stir, then add more ice until it reaches the top of the glass. Add chilled Coca-Cola and garnish with a big wedge of lime. MangaritaThe result is a 100 percent agave, 80-proof tequila (a rare combination within the flavored tequila category). It has a light aroma and punch of (reasonably) spicy flavor that’s ideal for mixing into a Margarita. Alternatively, you can mix with tonic or into other drinks needing a little tang. Fans of spice will also find that this could even be sipped neat or over ice. Playa Real Pineapple Infused Tequila Curious to try some of what the growing flavored tequila market has to offer? Here are a few bottles to seek out, whether you love the hottest hot or dialed down tropical fruit. Mangoes: use frozen mango chunks to avoid diluting the drink with ice. If unavailable, cube fresh mangoes and freeze them beforehand. When YaVe first launched, its initial goal was to create and bottle a blanco tequila. It would also serve as the base for the flavored tequilas to follow. “Once we achieved the perfect blanco, we were able to focus on the sabores (flavors),” says Cruz. “We macerate the mango separately and naturally infuse it with our blanco inside of stainless steel barrels.”