For the mango-lime purée, I blended four bags of frozen mango slices (I used Trader Joe’s) and the juice from two limes.
For the jalapeño-thyme simple syrup, I combined 1 cup of sugar, 1 cup of water, a jalapeño pepper (chopped finely and seeded), and three sprigs of thyme. I boiled the contents for 30 seconds and stirred until the sugar dissolved, then allowed the syrup to cool, and strained the contents.
While the above recipe is for one drink, the purée and simple syrup are for an entire party.
- 1 ½ Ounce Avión tequila
- Jalapeño-thyme simple syrup
- 1 ½ Ounce mango-lime purée
In a cocktail shaker filled partway with ice, combine the Jalapeño-thyme simple syrup, mango-lime purée, and tequila. Shake until cold, then strain into a tall glass prepared with a few ice cubes. Top with seltzer and garnish with a lime round.