What Makes a Mango Margarita Better? One Word: Mezcal.

A mango mezcal margarita is a revelation—smoky, sweet, and irresistibly sippable. And today, dear reader, I’m going to share the secret to making one just right.

It was a recent trip to Mexico City that set me on this path. From the moment we arrived and settled into our hotel, our re-education in all things Mexican—especially food and drink—was underway.

Mezcal or Mescal?

Let’s get this out of the way first. Is it spelled mezcal or mescal? If you search online, you’ll see both used frequently. But in Mexico City, the menus overwhelmingly favor “mezcal.” That’s good enough for me. When in doubt, trust the experts.

Mezcal vs. Tequila

By regulation, tequila must be made exclusively from blue agave, primarily grown in the state of Jalisco. The agave is baked in above-ground ovens, producing the familiar clean, vegetal spirit we all know.

Mezcal, on the other hand, is a more rustic and traditional cousin. It hails mostly from Oaxaca and can be made from up to 28 different types of agave, either alone or blended. Instead of ovens, the agave hearts are roasted in underground pits over hot stones, giving mezcal its trademark smoky, earthy complexity.

As a Kentuckian, I liken the difference between tequila and mezcal to the difference between bourbon and Scotch—each with its own character, aroma, and depth. One whiff of mezcal—neat or mixed—and you’ll understand exactly what I mean.

Tequila Man or Mezcal Man?

We were surprised by just how popular mezcal is in Mexico. Curious, we began a lighthearted poll: “Tequila man or mezcal man?” We asked chefs and bartenders all over the city, and the answer came back unanimous—mezcal, every time.

By the end of that trip, I’d switched teams too. Consider this mango mezcal margarita my official declaration: I’m a mezcal man now.

Here’s the recipe! Print