Cocktails & serving · The home kitchen
Margarita — Mango or Traditional
This home margarita gives you a citrus-led base and a measured mango variation, matching the choices described on the Beiruty menu. Fresh lime, tequila and orange liqueur provide the foundation; a small homemade sour mix brings the additional sweet-and-tart component. The traditional version is shaken over ice, while the mango option can be shaken or blended for a softer frozen texture. Neither version is presented as Beiruty’s proprietary recipe. Start with the specified syrup amount and adjust only after tasting, because bottled mango purées and different orange liqueurs vary considerably in sweetness.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Margarita — Mango or Traditional recipe
- Serves
- 1
- Prep
- 9 min
- Cook
- 0 min
- Rest / chill
- 5 min
- Total
- 14 min
Ingredients
- 45 ml Patrón silver tequila
- 20 ml triple sec
- 20 ml fresh lime juice
- 10 ml fresh lemon juice, for sour mix
- 10 ml simple syrup (1:1 sugar and water by weight), for sour mix
- 150 g ice cubes, divided; use 120 g total for frozen variation
- Optional mango variation: 40 ml unsweetened mango purée
- Optional garnish: 1 lime wedge and 1/4 tsp coarse salt
- For homemade simple syrup: 20 g granulated sugar and 20 ml warm water (makes about 30 ml; measure only the syrup quantity listed above)
Method
If making the syrup, stir 20 g sugar into 20 ml warm water until completely dissolved. Cool for 5 minutes, then measure the quantity specified in the ingredients; reserve the unused syrup separately. Ready-made 1:1 simple syrup can be used instead.
Mix the lemon juice and syrup to make 20 ml fresh sour mix. If desired, rub the lime wedge around half the rim of a rocks glass and dip that half in the salt.
For a traditional margarita, shake the tequila, triple sec, lime juice and sour mix with 100 g ice for 12 seconds.
Strain over the remaining 50 g fresh ice in the prepared glass. For a mango version on the rocks, include the mango purée in the shaker.
For a frozen mango version instead, blend all liquids with the purée and 120 g ice until smooth; pour into a chilled glass and serve immediately.
Make it your own.
- For sweetened mango purée, reduce the sour-mix syrup to 5 ml.
- Salt only half the rim so each sip can be taken with or without it.