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Mango and Papaya Swizzle

A delicious tequila based cocktail that combines Mango, basil, papaya and Cocchi Americano Rosa!

Difficulty: Expert

Servings 1 Cocktail
Author Monica C

Ingredients

  • 1 oz Reposado Tequila Tromba used here
  • 1/2 oz Cocchi Americano Rosa
  • 6 Basil Leaves Half for Garnish
  • 1/3 cup Papaya
  • 1/4 cup Mango
  • 1/2 oz Lemon Juice
  • 1/3 oz Grenadine
  • 3 dashes Angostura Bitters

Instructions

  1. In a shaker, muddle half of the Basil, Mango and Papaya to a pulp (we want to extract as much juice as possible)

  2. Fill shaker with Tequila, Cocchi Rosa, Lemon, grenadine and ice. Give this a short shake.

  3. Fill the swizzle glass 3/4 full of crushed ice. Strain over the crushed ice. Broken strands of mango and papaya are encouraged in the glass.

  4. Continue to top the glass with crushed ice and dash the Angostura Bitters. Using the swizzle method, let the drink incorporate and combine fully. 

  5. Garnish with Basil, Mango and Papaya Slice

Recipe Notes

I made a homemade grenadine for this recipe. A homemade grenadine is always the way to go, seeing as markets tend to carry the overly sweet and dyed products. It's a simple combination of Fresh Pomegranate Juice and Sugar. If you're interested in how I threw it together, make sure to follow the recipe here.