Cocktail by Bartender Daniel “Timmy” Thomas
Winning bar tender for the 2010 Mango & Pineapple Competition.
SERVES: 4
INGREDIENTS: Mix
¾ cup (180 ml) white wine (Pinot Grigio)
2 oz (60 ml) Courvoisier® cognac
2 oz (60 ml) English Harbour Rum (Light)
3 oz (90 ml) sour apple liqueur
1 ½ oz (45 ml) Melon Midori liqueur
¼ cup (60 ml) cranberry juice
¼ cup (60 ml) pineapple juice
¾ cup (100 g) strawberries, puréed
INGREDIENTS: Blend
1 mango, peeled and diced
3 oz (90 ml) passion fruit syrup
3 oz (90 ml) banana liqueur
½ oz (15 ml) sugar syrup
Strawberries, petals and pineapple sticks
METHOD
Mix the white wine, cognac, rum, sour apple, melon liqueur, cranberry juice, pineapple juice and strawberries in a jug with ice. Blend the mango, passion fruit syrup, banana liqueur and sugar syrup. Pour the contents of the jug over ice into 4 highball glasses and add tropical fruits. Then top with the blended ingredients. Garnish with strawberries, petals and pineapple sticks.
Mangria Cocktail