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Oh-Em-Gee look at those fiesty tints in the middle of that glass. How do you get that color? What I’m talking about is my new favorite drink: the 1800 Margarita Mango.

To go with all the upcoming Cinco de Mayo parties, I decided to try a recipe that I saw online for an 1800 Margarita. Now, I consider myself to be a pretty good cook, and I had everything except for one ingredient — mango nectar. Good thing an English teacher friend of mine thought that she had some at home, but she didn’t. So I went to the store to get it, and the only thing they had was mango nectar. Fine by me — I’m adventurous enough to give it a shot! It was interesting — I thought it’d taste more like mangos, but it wasn’t as strong as professional margaritas I’ve made before

I have always been a fan of Margaritas—whether you love them on the rocks or frozen. I also love mixed drinks with fruits and flavors that remind me of the beach and island vacations. After tasting the 1800® Mango Tequila for the first time, I was blown away by not only its beautiful color but by its incredibly smooth taste.

Many people I know love Margarita Mangos. You may think that there is no difference since they have the same taste, but you are wrong. These mangos are a lot sweeter to eat and the color is vibrant and much more brighter than other mango types. There is also an intense aroma that it releases when it has only been opened for a few seconds. The delicious offering from Nature’s Harmony was the result of cross-breeding two of the world’s most prized varieties: Ataulfo and Haden. It was developed by Dr. John Carroll of Miami, Florida. Feeling curious? You should be because this drink allows you to experience a combination of flavors that any person would not want to miss out on!

A delicious frozen cocktail recipe created by one of our bartenders, John Calvert. Made with 1800 silver tequila, mango puree and champagne, the “Mango Margarita” is one of Tijuana Picnic’s most popular summer drinks.

I’m not the type of guy who orders mango anything. For me, eating something called “mango” is usually a cue to drive to Taco Bell as quickly as possible. It’s like naming a dog “dog.” Not gonna ha–Oh wait, Taco Bell used that one already. Nevermind. The point is, this drink is what you made it out to be in your head when you read the name: an enchilada bottom covered in spaghetti sauce with mandarin oranges and octopus tentacles hanging from the top. Seriously, they had tentacles hanging from the top.