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.”