Mango Spritz Recipe

Cocktail

1. 1

   Prepare glass

   Chill a large wine glass or stemmed goblet in the freezer for 5–10 minutes or fill it with ice and water while you prepare the cocktail.

2. 2

   Combine base ingredients

   In a mixing glass or shaker, add the Aperol (1.5 oz), mango liqueur (0.5 oz), mango pulp/purée (1 oz), and fresh lime juice (0.25 oz). If you prefer a slightly sweeter drink, add 0.25 oz simple syrup.

3. 3

   Shake with ice

   Add 3–4 large ice cubes to the shaker. Secure the lid and shake vigorously for 8–10 seconds to chill and slightly dilute the mango pulp into the liqueurs.

4. 4

   Strain into glass

   Discard the chilling ice/water from the glass if used. Add 1–2 fresh large ice cubes to the chilled wine glass. Double-strain the shaken mixture into the glass using a cocktail strainer and a fine mesh strainer to remove any fibrous mango bits for a smoother texture.

5. 5

   Top with cava

   Gently top the strained mixture with 3 oz chilled cava. Pour slowly down the inside of the glass so the bubbles integrate gently. Do not stir vigorously; a gentle lift with a bar spoon 1–2 times is fine if needed to combine.

6. 6

   Garnish and serve

   Garnish with a fresh mango slice on the rim and optionally a sprig of mint. Serve immediately with a straw or sip directly from the glass.

7. 7

   Notes

   Adjust mango pulp quantity for texture: use 0.5 oz for a lighter mango note or 1.5 oz for a richer, fruitier profile. If mango pulp is very thick, thin with a splash (about 0.25 oz) of water before shaking. Taste before topping with cava and adjust sweetness with simple syrup if required.