twistintermediate⏱️ Ready in 4 min
Mango di Bologna
A structured margarita with a layered amaro finish.
Prep: 4 min
Method: shake
Glass: Chilled coupe with a large clear ice cube (angled)
Flavor Profile:
fruitysweetbitter
Rob's Story
This is built in layers.
The base follows a margarita structure, but the Montenegro is added after the pour so it integrates gradually as the drink evolves. You're not shaking it in—you're letting it open up in the glass.
The angled cube controls dilution and changes how the drink develops over time, giving you a different experience from the first sip to the last.
Ingredients
Scale:
0.75 oz
Lime juice
Fresh squeezed
0.25 oz
Lemon juice
Fresh squeezed
0.75 oz
Mango syrup
Real-fruit syrup (Levels of Grandeur, Liquid Alchemist, or Real)
1.5 oz
Herradura Blanco tequila
2 drops
Saline solution (20%)
0.5 oz
Amaro Montenegro
Added after the pour
Garnish
Dehydrated orange wheel
Method
1
Add lime juice, lemon juice, and mango syrup to a shaker.
2
Add tequila and saline last.
3
Shake with H2O croutons for 10–12 seconds.
10–12 seconds4
Strain into a chilled coupe over a large clear ice cube (angled).
Angled cube changes dilution profile — the drink evolves from first sip to last.
5
Add 0.5 oz Montenegro directly into the glass.
Add Montenegro after the pour, not in the shaker, so it opens up gradually.
Pro Tips
Use a high-quality mango syrup with real fruit character (Levels of Grandeur, Liquid Alchemist, or Real).
Angle the ice cube in the coupe — it shapes the dilution arc.
Add Montenegro after the pour, not in the shaker, so it opens up gradually.