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Spicy Casamigos Tequila Cocktail


  • 2 oz Casamigos Blanco Tequila
  • 0.75 oz Chili Flake Infused Agave Nectar (recipe below)
  • 0.50 oz Fresh Lime Juice
  • 2 leaves Fresh Cilantro
  • 1 dash Orange Bitters
  • 1 Egg white
  • Mango Sugar (see notes)


  1. Rim a martini or a coupe glass with a thick layer of mango sugar

  2. Combine all ingredients except the mango sugar in a cocktail shaker

  3. Add ice and shake vigorously for 20-25 seconds (longer shake is required to break down the egg white)

  4. Double strain through a cone strainer to discard the cilantro leaves

  5. If you have it, squeeze a grapefruit or an orange peel over the drink

Recipe Notes

Chili Flake Infused Agave Nectar

Pour 25 oz (750 ml. bottle) of agave syrup and add 2 tablespoons of dried chili flakes in a sealable jar. Close the jar, shake well for a minute and then let the pepper flakes sit in the agave syrup for about 20 minutes. Fine strain the syrup through a fine mesh strainer to discard the chili flakes. Pour the spicy agave syrup back in the bottle. When refrigerated, this syrup will be good for up to a month.

Mango Sugar

We actually made our own sugar for this project by drying out thin slices of mango in the oven for about 6 hours and blending them with sugar in a magic bullet. But if you don’t have the time and energy to do so, this mango sugar by Rokz would do just fine as well.


As a general rule of thumb, be carful with using cilantro in cocktails, as it tends to overpower other ingredients. 2 small leaves is usually more than enough to flavor a cocktail without compromising the overall flavor and aroma