MANGO MEZCALITA
During our time at Paradero Hotels in Baja California, Mexico, my husband and I explored their beautiful gardens. We gathered a basket of ingredients we picked ourselves and took them to the kitchen, where we met with Chef Eduardo Rios. Creativity flowed as naturally as the conversation — he asked us about our favorite flavors, and we shared our love for pairing mango with mezcal. From there, the idea of crafting a mango mezcalita was born!
One unforgettable lesson Chef Eduardo shared was his technique of infusing oil with flavors that float on top of the drink — he used Madagascar vanilla beans. For my own interpretation, I instead put finely ground black pepper into the oil creating a subtle, spicy finish that perfectly compliments the tropical mango. This version brings together all the elements I loved from that experience while adding my own creative twist to the recipe.
INGREDIENTS
Serves 1
—
4 oz Rubicon Mango Drink
1 oz San Pellegrino Limonata
2 oz Casamigos Mezcal
Juice of half a lime
Maldon Flaky Sea Salt — to taste. I go a little heavier because I like the balance it brings to the sweetness.
Black Pepper Avocado Oil — A few drops on top (see method below).
Basil Flowers or Cilantro Flowers — For garnish. These add a delicate floral aroma and a beautiful finish.
Ice
METHOD
Prepare the Black Pepper Avocado Oil: In a small container, combine avocado oil with finely ground black pepper. Let it infuse for at least an hour. Using a dropper, set aside for garnishing the cocktail. This adds a subtle, spicy finish that lingers on the palate.
Tip: The infused oil allows you to play with the flavors to suit the occasion. For a bright, spicy, summery twist, try Tajín or cayenne pepper. For a cozy, warming vibe, opt for madagascar vanilla beans.
Build the Cocktail: In a shaker, combine Rubicon Mango Drink (the secret? Using a high quality mango drink or mango concentrate. I recommend Rubicon mango drink because it brings an authentic, rich mango flavor that drives the taste of this drink), San Pellegrino Limonata, Casamigos Mezcal, lime juice, and a generous pinch of flaky sea salt. Add ice and shake well until chilled. Strain into a glass — ice is optional, depending on your preference.
Garnish with basil flowers, cilantro flowers, or the like for a delicate floral touch. Using a dropper, place tiny droplets of the black pepper avocado oil on the surface of the cocktail, letting them float for an aromatic finish.
This cocktail has become a go to favorite when I host Mexican nights at home all year round, and it’s always a crowd pleaser. For those who don’t love mezcal’s smokiness, you can easily substitute it with tequila — but I highly recommend trying it with mezcal. Many of my friends who weren’t mezcal lovers changed their minds after tasting this drink. This isn’t just a cocktail — it’s also a celebration of shared experiences and inspired creativity. Cheers!