Almost as popular as a frozen margarita, this icy, crunchy cocktail captures summer in a drink. To turn into a mocktail, omit the tequila.

Frozen mangorita

Serves 2-4 

Ingredients

300g frozen mango cubes
¼ cup tequila of choice
2 Tbsp lime juice
¼ cup water
2 Tbsp white sugar
3 large handfuls ice
Coarse salt, for coating 
Tajin spice 

Method

1. Add mango, tequila, lime juice, water and sugar to a food processor and blitz until smooth, about 1-2 minutes. (Add a splash of extra water if the mixture doesn’t blend easily at first.)
2. Place one plastic bag inside another, creating a double bag. Fill with ice, tie closed and use a rolling pin to smash into small bits. (This makes it easier for the blender to break up the ice).
3. Add ice to the blender with the mango mixture and blend for another minute to form a slushy.
4. Combine salt and spice on a flat plate.
5. Dip glasses into a shallow dish of lemon juice or water, then press into salt mixture, turning around to coat the inside and outside of the rim.
6. Decant frozen mangorita into glasses, finish with a wedge of lime and enjoy.

 

View this post on Instagram

 

A post shared by MyKitchen (@mykitchen_mag)

Bartender’s note 

Instead of using mango fruit, you can simply decant pure mango juice into 3-4 ice cube trays and freeze overnight before blending along with the other ingredients. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

Also read: Raise your glass to the New Year with 4 festive drinks 

The post Frozen mangorita appeared first on MyKitchen.

Tequila and thyme are no doubt a match made in heaven! Fresh and bursting with flavour, this thyme and tequila lemonade is the ultimate sundowner made with seasonal ingredients.

SERVES 1 // COOK TIME 5 min

INGREDIENTS
2 tsp white sugar
2 tbsp lemon juice
2 tbsp tequila
1 sprig thyme
200 ml soda water
To serve
1 lemon wedge
1 sprig thyme

METHOD
1. Place the sugar, lemon juice, tequila and thyme in a tall glass and muddle together with a spoon.
2. Add ⅓ of the soda water and stir until the sugar has dissolved. Top off with the remaining soda water and a few ice cubes.
To serve
3. Top with a lemon wedge and a sprig of thyme.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Keen for something booze-free? This aloe vera lemonade is a healthy twist on this classic beverage.

The post Refreshing thyme and tequila lemonade appeared first on MyKitchen.

‘Sangrita’ is a traditional Mexican tequila cocktail and translates directly to ‘little blood’. It is a spicy, tomato-based drink, similar to a Bloody Mary. Served with a good white tequila, it is designed to cleanse the palate between each sip of the spirit. Enjoy this drink around the braai with friends.

MAKES 1 L // COOKING TIME 20 min

INGREDIENTS
2 kg tomatoes
Juice of 1 orange
Juice of 2 limes
1 tbsp Tabasco
1 cup tequila

METHOD
1. Roughly chop the tomatoes, add to a food processor, and blend until you have a puree.
2. Pass the puree through a fine sieve or a piece of muslin cloth to separate the juice from the pulp.
3. Stir 1 tsp tomato pulp through the juice. Mix it with the remaining ingredients.
4. Serve the sangritas chilled, and topped with a pinch of salt.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

The post How to make sangrita, a traditional Mexican tequila cocktail appeared first on MyKitchen.

You can save these lovely watermelon and tequila slushies for a sunny day by the pool. Or you can do what we would do and enjoy their deliciousness no matter the weather!

SERVES 2 // COOKING TIME 2 hours 25 min

INGREDIENTS
4 cups chopped, seeded watermelon
3 tbsp brown sugar
3 tbsp boiling water
¼ cup white tequila
Zest and juice of 2 limes

METHOD
1. Freeze 3 cups of the watermelon. Refrigerate 1 cup.
2. Dissolve the sugar in the water and allow to cool.
3. Blend all the ingredients.
4. Serve garnished with extra watermelon slices and lime zest.

The post Watermelon and tequila slushies appeared first on MyKitchen.

Happy Friday! Today we’re showing you how to make a classic delicious cocktail without any artificial sugar and no compromise on taste. Let cocktail hour begin with a batch of these grapefruit palomas!

SERVES 2 // COOKING TIME 20 min

INGREDIENTS
3 ruby grapefruits (2 halved; 1 sliced, to garnish)
2 oranges, halved
1 tbsp Himalayan pink salt
¼ cup white tequila
Ice, to serve
1 cup soda water

METHOD
1. On a hot griddle pan, char the grapefruit and orange halves until fragrant.
2. Juice and sieve the fruit from the charred halves into a bowl and mix in ½ tbsp salt. Set aside.
3. Rub the rim of a glass with a grapefruit slice. Pour the remaining salt on to a plate and tip the glass upside down on the plate to coat the rim with salt.
4. Pour the citrus juices, tequila and ice into a large jug. Stir until fully combined. Add ice to each salt-rimmed glass and pour in the paloma mixture. Fill up with soda water and garnish with a grapefruit slice.

The post Roasted grapefruit palomas appeared first on MyKitchen.

Herbs and spirits make a killer cocktail combo, and we’re giving this classic an upgrade with easy-to-grow-at-home rosemary. Who could say ‘no’ to our berry margaritas on Friyay?

MAKES 2 // COOKING TIME 5 min

INGREDIENTS
2 cups water
1 cup mixed berries, some sliced
¼ cup tequila
Juice of 2 limes
1 egg white
2 tbsp sugar
Crushed ice
2 sprigs rosemary

METHOD
1. Combine the water, berries, tequila, lime juice, egg white, sugar and ice. Stir until the sugar is dissolved.
2. Pour into 2 glasses. Stir with the rosemary sprigs, leaving them in the glasses to garnish.

The post Rosemary and berry margaritas appeared first on MyKitchen.