Bongvoyage Recipe

Prepare mango purée (if not using store-bought)

Peel and dice about 1/2 a ripe mango (approximately 90–100 g). Place the mango pieces in a blender and blitz until smooth. If needed, add 1–2 tsp water to loosen. Strain through a fine sieve for an ultra-smooth purée (optional). Measure 60 ml for the recipe.

Build and shake

Fill a cocktail shaker with ice (about half full). Add 60 ml Tanqueray gin, 30 ml Passoa, 60 ml mango purée, 15 ml fresh lime juice and 10 ml simple syrup. Secure the lid and shake vigorously for 10–15 seconds until well chilled and slightly frothy from the mango.

Prepare glass

Fill a tall Collins or highball glass with fresh ice (cubed) to the top.

Strain and top

Double-strain the shaken mixture into the prepared glass over the ice to remove any pulp or small ice chips. Gently top with 90 ml Schweppes Tropical Soda to add effervescence and tropical aromatics. Give the drink one gentle stir (about 2 revolutions) to combine without flattening the soda.

Garnish

Float 1 tsp passion fruit pulp on top if using, add a lime wheel to the rim and finish with a sprig of mint for aroma. Serve with a straw.

Serve

Present immediately while cold and fizzy. Describe to guests: bright, tropical, and slightly tart with botanical gin notes and passion fruit sweetness.