submitted 5 hours ago by RBWells@lemmy.world to c/cocktails@lemmy.world

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So, I saw this recipe that inspired me.

https://punchdrink.com/recipes/green-mango-martini/

But don't have mango eau de vie and not about to make it, and I think as written it would be too sweet for my palate. And of course everything needs ice here in the summer. I did make the green mango tequila.

So far I can vouch for tequila, green mango and sauternes - it's a surprisingly good combination.

This is:

2.5 oz green mango infused tequila

1 oz Sauternes wine

.75 oz lemon

.25 oz Giffard Apricot (because I have no mango liqueur right now and did you hear Chinola is making a Guava liqueur? I am excited for that.)

Squirt of honey.

Shaken with ice.

My thoughts - the green mango tequila is tart and I think the lemon sort of muddies the flavor. I would try this again with more Sauternes and a splash of mango liqueur, leave out the honey and if it was too sweet adjust with citric or malic acid not lemon.

I would also like to try the green mango tequila with ginger beer but not today, this is a one and done.

And I was thinking to convert the recipe into a punch or sangria, a pitcher cocktail using a whole bottle of Sauternes, but I think that it might need to go in a different direction. Again, I do love the combination of the green mango with the Sauternes, and tequila - the main flavor combo is good. I've tried amchur and tequila - the green mango infused tequila worked so much better to get that flavor.

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[-] blackbrook@mander.xyz 1 points 4 hours ago

Odd they don't tell you how to make mango eau... Is that commonly sold? Eau wouldn't be sweet unlike the Gifford, and the salt and chili might offset the other sweetness. The punch is a good idea, given the unlikeliness of sauturnes for a mixer.

[-] RBWells@lemmy.world 1 points 4 hours ago

I think it involves first making mango wine and then distilling it & I'm not even sure how much of the flavor would come through after all that. I've never tried to distill anything, it seems fussy.

For the punch I am considering tepache de mango, because it would lend a persistent carbonation and can ferment it until it's pretty dry.

[-] blackbrook@mander.xyz 1 points 2 hours ago

I was imagining infusing mango into eau d'vie, but you are right, the fruit normally goes in pre distillation. So I guess it must be available to buy.

this post was submitted on 14 Aug 2026

16 points (94.4% liked)

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