Bong Voyage Recipe

Prepare glass

Fill a highball or large Collins glass with ice (about 1 cup) to chill while you build the drink.

Combine base ingredients

In a cocktail shaker, add 6 pieces of ice, 60 ml Tanqueray Gin, 30 ml Passoa, 45 ml mango purée, 20 ml fresh lime juice, and 10 ml simple syrup.

Shake

Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker becomes cold and slightly frosted. This chills and slightly dilutes the mixture and aerates the mango purée for a silky texture.

Strain into glass

Discard the ice from the chilled serving glass and refill with fresh ice (or keep the initial ice if preferred). Double-strain the shaken mixture into the glass to remove pulp and ice shards, using a Hawthorne strainer and fine mesh strainer if available.

Top with soda

Gently pour 90 ml Schweppes Tropical Soda over the back of a bar spoon to top the drink, preserving some effervescence and creating a layered effect. Stir once gently (1–2 turns) to integrate without flattening the soda.

Finish and garnish

If using, spoon 1 tsp passion fruit seeds on top for visual and flavor interest. Garnish with a lime wheel on the rim and a mint sprig. Serve with a straw and enjoy.

Notes on balance

Adjust sweetness by increasing or decreasing the simple syrup by 5–10 ml. For a stronger gin presence, increase Tanqueray by 10–15 ml and reduce soda accordingly.