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Frequently paired with
The best thing to pair and share with MONTAGUE GARDEN
Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare mango purée (if not using store bought)
Peel and dice one small ripe mango. Place the mango pieces in a blender and puree until completely smooth. If needed, strain through a fine mesh to remove fibers for a silkier texture. Measure 60 ml (about 1/4 cup) for one cocktail.
Build and shake
In a cocktail shaker, add 60 ml mango purée, 3 tablespoons (about 45 ml) of Ghia, 15 ml fresh lime juice, and 10 ml agave syrup. Add 1 cup of ice. Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the mixture is slightly frothy.
Strain and top
Fill a chilled coupe or large wine glass with 1/2 cup fresh ice (or leave empty if you prefer served 'up'). Double strain the shaken mixture into the glass to remove ice shards and any mango fibers.
Add sparkling rosé
Carefully top the cocktail with 90 ml chilled French Bloom Rosé (sparkling rosé). Pour gently down the side of the glass or over the back of a spoon to preserve effervescence. Give the drink a gentle stir (1–2 turns) to integrate the layers without flattening the bubbles.
Garnish & Finish
Top with a thin fan or slice of mango on the rim and a small sprig of mint tucked beside it. Optionally float an edible flower on the surface for a bright, gardenlike presentation. Serve immediately while the rosé is bubbly.