Vizzy Pineapple Mango Recipe

Cocktail (serves 1)

1. 1

   Chill and prepare

   Place the Vizzy Pineapple Mango can in the refrigerator for at least 1 hour beforehand if not already chilled. If you prefer a shaken cocktail, chill a cocktail shaker (or a large jar) in the freezer for 10 minutes.

2. 2

   Build (on the rocks)

   Fill a 12–16 oz glass with 1 cup (about 240 ml) of ice cubes. Pour the entire 473 ml can of Vizzy Pineapple Mango over the ice until the glass is about three-quarters full (use 1 cup for a single serving; if you are using the full 473 ml as a larger single serving, ensure the glass is tall enough).

3. 3

   Add spirit (optional)

   If making a cocktail with alcohol, measure and add 1 oz light rum to the glass (pour slowly over the ice so it layers through the can drink). Stir gently with a bar spoon or long spoon 6–8 times to combine without flattening the carbonation completely.

4. 4

   Garnish and finish

   Garnish with a fresh pineapple wedge on the rim and a mint sprig tucked beside it. Optionally squeeze the lime wedge over the drink for a touch of acidity, then drop the wedge into the glass. Serve immediately while fizzy.

5. 5

   Non-alcoholic variation

   For a mocktail version, omit the rum. To increase complexity without alcohol, add a few dashes (about 1/4 tsp) of fresh lime juice and 1/4 tsp agave syrup (not listed in ingredients) to taste and stir gently.