A BUBBLY AND REFRESHING SIPPER FOR YOUR UPCOMING DIWALI PARTY!
Y'all are always asking me for cocktail recipes that scream ease and elegance and I am excited to share this one with you, perfectly timed for all of your celebrations this season. Speaking of cocktail recipes that scream ease and elegance, have you checked out my Diwali Drinks eBook? It's chock full of recipes perfect for hosting ANY celebration this season.
One of the best things about being brown is our appreciation for mangoes, not just during the summertime but year-round.
One of my all-time FAVORITE sweet treats I typically request my mum make each Diwali is her delectable mango pie when she's hosting for a crowd. It is a straightforward recipe to which she always says, "Why? shouldn't I make something more elaborate?" I typically respond with a resounding no because and am immediately validated once the guests take their first bite of the pie. This cocktail plays homage to this specific desert, and it couldn't be more easier to make. Be sure to check the notes for how to batch it for a crowd AS WELL as making it into a mocktail. How fabulous is that?
This cocktail would make for a wonderful welcome drink but also excellent when paired with a dessert like my mum's delicious mango pie. Colorful and beautiful drinks are such a special touch to your Diwali party and this BRIGHT bevvie makes for a perfect party spritz! It's light, refreshing, and incredible - making it a standout choice for any celebration this season! Be sure to let me know if you try it!
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INGREDIENTS
2 oz tequila (preferably reposado), chilled
1 oz fresh lemon juice
1 1/4 oz mango pulp
Sparkling rosé wine to top, chilled
Lemon twist, for garnish
DIRECTIONS
In a coupe glass (preferably chilled in the freezer), combine tequila, fresh lemon juice, and mango pulp.
To finish, top the cocktail with sparkling rosé wine to your liking, leaving some space at the top.
Stir if desired and then garnish with a lemon twist for a final touch.
~ Serves 1
Notes
Why reposado? I prefer it because it tapers the sweetness of mango pulp nicely. You can use any variety of tequila that you prefer!
For the right rosé to use in this recipe, be sure to use one that you enjoy the taste of on its own. I prefer to use a dry sparkling variety to balance the sweetness of the mango pulp. If you prefer a slightly sweeter profile, opt for a fruit-forward sparkling rosé or a prosecco variety.
If you want to make this a mocktail, you most definitely can by just using your favorite brand of zero-proof tequila (I am impartial to Ritual) and then a sparkling rose that you enjoy. Tost is lovely in my opinion, but there are a lot of great options on the market.
To make this for a larger group of 8-10 guests, please find the measurements below. I'd recommend chilling the tequila, fresh, lemon juice, and mango pulp in a pitcher in advance (covered). When ready to serve, pour the mixture into glasses and then top with rosé (also chilled). You'll need:
2 cups tequila (preferably reposado)
1/2 cup fresh lemon juice
1 1/4 cups mango pulp
750 ml sparkling rosé wine
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