Icy Spicy Margarita

• 2 small chunks of bitesize fresh ripe peeled mango
• a few small pieces of serrano pepper sliced thin (to taste, @ 1/2 inch) Sub a jalapeno or fresno for less heat
• 2 lemon verbena leaves, divided
• 3/4 ounce fresh lime juice
• 1 ounce Cointreau
• 2 ounces tequila (blanco)
• 6 cracked ice cubes, divided
• lime wedge and mango peel for rim rubbing
• coarse Himalayan pink salt mixed with a hint of Aleppo pepper for rim
• lime wheel for garnish

1. Muddle the mango, chili, and herb leaf really well with the lime juice in a cocktail shaker. Pour in the Cointreau and tequila. Add half the cracked ice. Cover and shake really well for a good minute.
2. Run a lime wedge and a piece of mango peel along the rim of a well-chilled glass and then salt with the coarse salt/Aleppo pepper combo. The color and flavor effects are brilliant. Add the other half of the ice to the glass. Strain and pour the drink into the glass. Fish out some of the muddled mango and chili to add to the drink. Garnish with a fresh herbal leaf and lime wheel. Cheers.

mango, serrano pepper, lemon verbena leaves, lime juice, cracked ice cubes, lime, coarse, lime wheel

Taken from food52.com/recipes/13167-icy-spicy-margarita (may not work)