Used in 231 recipes at an average of 1.696%.
(USE FA INDIAN MANGO - NOT ORIGINAL FA MANGO)
This is a Mango Champagne recipe that packs light, sweet, natural mango, with sparkling champagne. While the recipe falls more in line with a "spritzer" vibe, than a wine vibe, it's easily tweaked to create a more "dry" experience.
Champagne Article: http://bit.ly/37oHDvP
( mango rum punch for Fresho3 fund raiser for the guardians foundation)
Helping one of the hardest working advocates out there NorCal Sickboy. He wanted a nice drink for the beach So @queeryourvape and I decided to help him out!!!
VT mango juice is perfect for this as is has a nectar type juicy mouth feel,
Royal orange is very much like fresh squeeze OJ and has a nice brightness and acts as is more of the top note here
The combination of light rum and Jamaican rum create a slightly spiced warmed finish for this punch
pomagrante was added for a slight grenadine effect
sugar loaf Pineapple sweet less bight pineapple that contrasts some of the brighter top notes of the other citrus
cinamon is added as an accent note that really creates a nice back note with the tropical flavors ( dont knock it till you try it :-) )
This is our take on a mango rum punch
This is a collaborative creation by DEVELOPED: Skiddlz, AlfredPudding, Max Savage, Graham, and folkart.
This is based off of the cocktail the hurricane, a fresh tropical concoction that is just as delightful as the real deal. Full Development Notes on DEVELOPED Ep. 4 https://youtu.be/qeWQsaLEaVE
Our weekly episodes will be released at 6:00pm EST every Tuesday, and catch our live shows every Thursday at 6pm EST https://www.youtube.com/c/developedDIY
This mix really highlights the Botanical Gin which is notable on the end of the inhale and lingers through the exhale. It is really close to a true botanical gin
The cranberry is a sweet and tart bright note on the inhale
The Orange juice mixes with the cranberry to add a sweet acid note that works in through the the mix
The Ginger ale adds some darker sweet notes to contrast the top notes
Golden syrup adds that sweetness and to the mix similar to a simple syrup in a cocktail
The Blood orange champagne adds the impression of a fizz here and additional sweet citrus
made for Mixing with my mates show on Diy down under https://www.youtube.com/watch?v=xi7UzdL4kzM
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Was looking for a perfectly blended Orange with nice vanilla ice cream background. Needs to steep but then doesnt disappoint. It is very sweet, juicy and gives more the feel of a fresh sherbet ice cream than a heavy ice cream. The butterscotch fills the gap between the juice and the cream and adds nice sweetness. Fits the picture imo but could also imagine a popsicle with a white light vanilla ice cream core surrounded by juicy orange water ice, slightly melted already. Will try some variations with LB Vanilla Ice Cream, FW Salted Caramel and so on.
One year while working lakeside at a really epic tattoo studio, I made my second home at this really stellar Mexican restaurant. Aside from their mexi-dip that would have me getting outta bed for midnight cravings, they served this in-house made Sangria that led to me sleeping in their booths more than once. You'd get these massive jugs for 20$, they'd put citrus slices & cherries In there that would sink to the bottom & be the most delish booze soaked treat to fish out the bottom after you polished off a jug. This sangria was so fresh & fruity that you barely tasted the alcohol, so couple that with the price, ergo; booth bed!
This place has since closed the franchise taking their recipes to the grave :'(
I was attempting to make a sweet & slightly boozy sangria without the chill factor because the way I was taught to drink sangria by my ex GF's mom who grew up in spain is at room temp (something about the smoothness of the wine and brandy?) but in the heat sometimes with chilled perrier & cold fruit.
I am finally finished with this recipe which initially started out as just 8% RF sangria and 2% champagne which, simple as it is, is UHmazing! But since I started out with this intending a more complex recipe I kept tweaking & playing with it & have come up with something juicy, boozy, bubbly, fruity...and in perfect time for our stupidly late warm weather.
(if you have the non SC version of sangria, it should be increased to 8%)
Champagne gives it a touch of bubbly booziness which is enhanced by the soda base (you can almost feel it fizz on your tongue on the exhale) & liquid amber. The combo gives such a contradictory but unique mouth feel.
Mexican cactus gives it some juiciness (really an awesome flavor from Molin Berry, if you haven't tried it, do it NoW!)
The fruits; Royal Orange juice, Lemon, cherries/black cherry, shisha lime are for the fruits added to the sangria
Add sweetener &/or cooling to your liking.
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Happy mixing! :)