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Mango Basil Margarita featuring Espanita Reposado

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mango cocktail with spiced swath and basil leaf, and tequila bottle
Mango Basil Margarita

Mango Basil Margarita coming at you with a fabulous Espanita Reposado tequila. Espanita reached out to see if I’d enjoy making a cocktail for them to celebrate National Tequila Day later this week. Of course, as a lover of all aged spirits, I said yes.

Their tequila is smooth and tasty, and the reposado has the additional complexity of having aged for 6 months in bourbon barrels. Using bourbon barrels adds all sorts of vanilla, spice and warm notes to the tequila as it ages.

Since I’m going to be focusing quite a bit on tequila this week, I wanted to start with something that had flavors I associate with Mexico – mango and chili/lime. Obviously I began with a margarita. For the mango, I used a mango syrup I’d made from mango juice, along with a little fresh mango juice.

mango cocktail with spiced swath and basil leaf, and tequila bottle
Mango Basil Margarita

To complete the flavors we have fresh lime juice, of course, since we’re making a margarita. I added in a splash of orange liqueur – a curacao for me since it was handy – and a little spicy heat on the rim to punch up the flavor.

I’d recently made some basil tincture and I wanted experiment with mango as the primary flavor. I know basil and mango go well together, and in a cocktail, it’s brilliant. Because I was using a tincture and a fresh basil leaf as garnish, instead of just adding it to the shaker to be muddled with everything else, it imparts more aromatic notes than anything else.

What’s interesting is that as you lift the cocktail to your lips, you smell the basil, and the taste might come through in the first few sips. However as the cocktail dilutes, it moves more to the finish for me. This basil tincture is easily becoming a favorite to try in fruit cocktails.

One thing I didn’t do was add a heat element to the cocktail, which I might do in the future, either by infusing the Espanita Reposado tequila with chiles or with the addition of smoked chili bitters. Kicking up the heat in a cocktail over the rocks is always fun.

Love mango cocktails? try my Mango-nificent Mango Tropical Sipper, or my Hot as Pop Outside which is topped with a mango popsicle!

mango cocktail with spiced swath and basil leaf, and tequila bottle
Mango Basil Margarita
mango cocktail with spiced swath and basil leaf, and tequila bottle

Mango Basil Margarita

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
Kick your summer into high gear with a mango twist on a classic margarita featuring a lovely reposado tequila and tiny bit of aromatics from basil. It's a simple shake to a lovely, thirst-quenching margarita. Better make two.
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Course Drinks
Cuisine tequila cocktail
Servings 1


  • 1.5 oz Espanita Reposado Tequila
  • 1 oz fresh lime juice
  • ½ oz mango nectar
  • ¾ oz mango simple syrup
  • ¼ oz orange curacao
  • 5 drops basil tincture
  • Garnish: basil leaf and chili lime seasoning for the rim


  • Paint a swath of simple syrup on a rocks glass and shake chili lime seasoning on it. Combine tequila, lime juice, mango nectar, mango syrup, curacao and basil tincture in a shaking tin and fill with ice. Shake until very cold, so cold the shaker is painful to hold onto. Strain into a rocks glass and serve over ice.


For Basil Tincture: put a handful of fresh basil leaves in a 1/2 cup mason jar, cover with 151 proof grain alcohol and let set for 2 to 4 days. Strain and pour into a small dropper bottle.
Keyword chili, chili lime, mango, margarita, reposado, tequila
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By on July 21st, 2020
Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktail

About Heather Wibbels

Heather Wibbels is a whiskey and cocktail author (Executive Bourbon Steward, no less) with a passion for cocktails. She loves researching and designing cocktails, drinking cocktails, and teaching cocktails. Mostly whiskey cocktails, given her Kentucky location.

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