Gunner’s Libation: ‘Skinny’ Mango Margarita |

Gunner’s Libation: ‘Skinny’ Mango Margarita

by ELIZABETH KARMEL for The Associated Press
This April 26, 2018 photo shows a "Skinny" Mango Margarita garnished with a slice of citrus dipped in cinnamon, in Amagansett, N.Y. The recipe by Elizabeth Karmel calls for a tequila-based mango liqueur for flavor and sweetness, plus silver tequila and fresh-squeezed Meyer lemon juice. (Elizabeth Karmel via AP)
AP | Elizabeth Karmel


Servings: 2 drinks

1.5 ounces favorite Silver Tequila

1 ounce Patron Mango Liqueur

2 ounces fresh-squeezed Meyer lemon juice

Ground cinnamon

Meyer lemon or orange slice, cut in half for garnish.

Shake all ingredients with ice and strain into a short rocks glass filled with crushed ice. Dip the side of the Meyer lemon or orange slice into the cinnamon and garnish the glass. I make a cut in the center of the slice with a paring knife so that it slips over the rim of the glass more easily.

Note: One ounce is equal to 2 tablespoons. If you don’t have an ounce measure, you can use a tablespoon.

I recently had the pleasure of traveling to Mexico to learn how to make tequila. I always liked sipping on tequila, but now I am in love with it.

Tequila is like wine; it is a simple process. It is made by hand and reflects both the terroir of the highlands or the valley soil in which the blue agave plant is grown, and the heart and soul of the distillers. It is a fascinating industry that combines old-fashioned traditional methods and new science and technology in equal parts. It also is delicious and fun to drink.

While I was in Jalisco — the state that almost all tequilas come from — I visited the Patron distillery. Among the many things that I learned, I discovered that they have four tequila-based liqueurs called Patron Citronge. As I tasted, it occurred to me that the tequila liqueur might be a great substitution for the Grand Marnier that I usually use in a margarita. I liked the idea that the primary spirit stayed the same. (Tequila with the Patron liqueur vs. Brandy in Grand Marnier).

My thought was that the tequila liqueur would add just the tiniest amount of sugar and a fruity component to complement the tequila and citrus juice. So, the skinny margarita would be a little smoother than the traditional tequila and lime juice version with no need to add agave syrup or sugar. I couldn’t wait until I got home to test my theory, so that night, I asked Oscar, the bartender, to help me make “skinny margaritas” with the four flavors of the liqueurs: orange, lime, mango and pineapple.

Oscar happily agreed and made four margaritas, the only difference being the flavor of the liqueur. A group of us tasted them all blind, and the overwhelming winner was the mango liqueur.

When I thought about how to garnish the margarita, I decided to incorporate a tip from the master tequillier of Cazadores. Tania Oseguera is one of the few female tequilliers and her favorite accompaniment to sipping tequila is to dip the edge of a cut orange in ground cinnamon. This beats the heck out of the lime and salt tradition, and complements the rich fresh flavors of the tequila. Even though it was designed for a glass of neat tequila, I decided to try it with my Mango Margarita. I used a slice of the Meyer lemon since I already had one cut, but you could use Tania’s favorite, the orange. Both work well for this cocktail. Cheers!

Libations was created by beloved Aspen Times publisher Gunilla Asher, who died June 2, 2014, after a brave battle with cancer. Cheers — to Gunner!