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Cocktail by Bartender Daniel “Timmy” Thomas

Winning bar tender for the 2010 Mango & Pineapple Competition.


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


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


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

Mangria Cocktail

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