Name: Apricot Mango Cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 22.5 ml Apricot liqueur; 22.5 ml Mango purée; 15 ml Lemon juice; 15 ml Sugar syrup 'rich' (2:1); 2 dash Orange bitters

Ingredients

1 1/2 fl oz

Hayman's London Dry Gin

3/4 fl oz

Luxardo Apricot Albicocca Liqueur

3/4 fl oz

Mango purée

1/2 fl oz

Lemon juice (freshly squeezed)

1/2 fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

2 dash

Orange Bitters by Angostura

How to make

Glassware

Prepare

Select and pre-chill a MARTINI GLASS.

Prepare garnish of mango slice.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with mango slice.

Health & Nutrition

Nutrition:

One serving of Apricot Mango Cocktail contains 215 calories

Alcohol content:

1.4 standard drinks
15.52% alc./vol. (31.05° proof)
20.1 grams of pure alcohol

Comments & Discussion

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I D 1y

A simple tip for fruit purées: buy the small pure fruit pouches intended for babies from your local supermarket. Currently around 50p for 70g - so enough for three of the above recipe.

Simon Difford Verified User Premium Member 1y

Thanks. Great tip.

Ruth Harvey 1y

Followed the recipe to the letter... perfect!
Thank you.

Jonathan Howland 2y

Delicious! Good balance of mango and apricot and goes down nicely. Good job

Chris Dimal 3y

I will say I didn't have orange bitters, instead using the grand shake method with mandarin peel. However, the drink just tasted of apricot and nothing more. A bit disappointing.

G. M. Genovese Premium Member 2y

I made the recipe as written and it was way too sweet. The apricot was dominant for sure. Removed the sugar syrup completely and more flavor nuances opened up. But yeah the balance between the apricot and mango would take more experimentation than I could handle today.

Mike Ummels 1y

I’m happy to report that with some surplus mango puree at hand, I was able to experiment a bit and a slight change in recipe resulted in a better balanced cocktail: I used mango puree and apricot liqueur 2:1 (30ml and 15ml) and lemon juice and sugar syrup 2:1 (20ml and 10ml).