Takes Two To Mango Recipe
Branson Phantom Cognac, Cointreau, Mango Syrup, Mint, Lemon
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Muddling
Place 8 fresh mint leaves in a cocktail shaker. Add the fresh lemon juice and mango syrup. Gently muddle the mint leaves 6–8 times — press just enough to bruise the leaves and release the aromatic oils without shredding them.
- 2
Combine spirits and ice
Add 2 oz Branson Phantom Cognac and 0.75 oz Cointreau to the shaker. Fill the shaker about two-thirds full with ice (approximately 1 cup) to chill and dilute correctly.
- 3
Shake
Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is cold and frosty. This both chills the mixture and further integrates the mango syrup and citrus with the spirits.
- 4
Double-strain
Double-strain the cocktail through a fine mesh strainer into a chilled coupe or rocks glass (if you prefer it over ice). Double-straining removes mint fragments and any pulp for a clean texture.
Garnish & Serve
- 5
Garnish with a fresh mint sprig and a thin lemon wheel or twist clipped to the rim or floated on the surface. Optionally add a small mango slice on the rim for extra visual appeal.
- 6
Serve immediately. If serving on the rocks, pour cocktail over one large ice cube in a rocks glass and garnish the same way.