This week's pour

Ingredients

• 2 oz blanco tequila (100% agave)
• 1½ cups frozen mango chunks
• 1 oz fresh lime juice (about 1 juicy lime)
• ½ oz agave nectar
• ½ cup ice
• Flaky salt, for the rim
• Mango slice and lime wheel, for garnish (commit to the bit)

Steps

1. Run a lime wedge around the rim of a chilled margarita glass, pick the glass up, and dip the rim in flaky salt. Park it in the freezer while you blend.
2. Add the tequila, lime juice, and agave to the blender, then the frozen mango and ice.
3. Blend until thick and smooth, stopping to push the mango down with a spoon if the blades stall — add only a splash of water if it absolutely refuses to move.
4. Taste and adjust: more lime if it’s too sweet, a touch more agave if the lime bites back. Frozen mango varies; your palate is the recipe.
5. Pour into the rimmed glass, perch the mango slice on the rim with a lime wheel beside it, and serve immediately — a frozen margarita waits for no one.

Ingredients

• 2 oz blanco tequila (100% agave)
• ¾ oz fresh lime juice (about 1 juicy lime)
• ½ oz agave nectar
• 5 fresh blackberries, plus 1 for garnish
• Black lava salt, for the rim

Steps

1. Rim a rocks glass with black lava salt — lime wedge around the edge, then salt — and set it aside like the artifact it is.
2. Drop the blackberries into a shaker and muddle them into complete submission — skins and all. The color lives in the skins; be thorough.
3. Add the tequila, lime juice, and agave nectar, then fill the shaker with ice.
4. Shake hard for 12–15 seconds, then double-strain over fresh ice in the rimmed glass. The seeds stay in the shaker where they belong.
5. Skewer the last blackberry on a pick and lay it across the rim. Serve after dark, obviously.