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Ingredients
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Cocktail
Method
Cocktail
- 1
Make simple syrup (if not using pre-made)
Combine 0.25 cups water and 0.25 cups granulated sugar (part of the measured simple syrup above) in a small saucepan. Heat over medium, stirring until the sugar dissolves and the mixture is clear. Remove from heat and let cool to room temperature. (If you already have simple syrup, skip and use the measured 0.5 cups.)
- 2
Prepare mango puree
If using fresh mango, peel and dice 1–2 ripe mangoes and puree in a blender until smooth. If puree is very thick, add up to 2 tbsp water to reach a pourable but still viscous consistency. Measure 0.75 cups mango puree.
- 3
Rim glasses (optional)
If using salt or tajín, rub a lime wedge around the rim of 6 serving glasses and dip rims into a shallow plate of coarse salt or tajín. Set glasses aside.
- 4
Combine base ingredients
In a large pitcher or mixing bowl, add the mango puree (0.75 cups), fresh lime juice (0.75 cups), and simple syrup (0.5 cups). Whisk vigorously until fully combined and smooth. Taste and adjust sweetness or acidity: add up to 2 tbsp more simple syrup if too tart, or up to 2 tbsp more lime juice if too sweet.
- 5
Add optional alcohol
If using light rum for extra alcohol, stir in 0.5 cups light rum into the mango-lime base until evenly incorporated.
- 6
Chill and ice
Add 3 cups of ice to the pitcher to cool the mixture and slightly dilute; stir gently for 20–30 seconds. Alternatively, chill the base in the refrigerator for 15–20 minutes and add ice only to the individual glasses when serving.
- 7
Top with hard kombucha
Just before serving, pour 2 cups hard kombucha into the chilled mango-lime base and gently stir to combine. Be careful not to over-stir to preserve kombucha's carbonation.
- 8
Serve
Fill each prepared glass with ice (if not already in the pitcher). Divide the Sunset Slam evenly among 6 glasses (approx. 10–11 oz per glass). Garnish each with a lime wheel and a sprig of fresh mint. Serve immediately.
- 9
Notes & adjustments
For a non-alcoholic version, substitute hard kombucha with non-alcoholic kombucha or sparkling water. Adjust mango intensity by increasing or decreasing mango puree in 2 tbsp increments. Keep any leftovers refrigerated and consume within 24–36 hours for best carbonation and flavor.