Wyndridge Pineapple – Mango Recipe

Prepare honey syrup (if not ready)

Combine equal parts honey and hot water (for this recipe, 1/4 cup honey + 1/4 cup hot water). Stir until fully dissolved. Cool to room temperature before using. Makes more than needed; refrigerate up to 2 weeks.

Build and shake

Add 2 oz Wyndridge Pineapple–Mango Whiskey, 1 oz fresh pineapple juice, 0.75 oz fresh mango purée, 0.5 oz fresh lime juice, 0.5 oz honey syrup, and 2 dashes Angostura bitters into a cocktail shaker. Add 6 ice cubes. Secure the lid and shake vigorously for 12–15 seconds, until the outside of the shaker is well chilled.

Strain and serve

Fill a double old-fashioned glass (or rocks glass) with about 1 cup crushed ice or large cubes. Double-strain the shaken mixture over the ice through a fine mesh strainer (or Hawthorne + julep strainer) to remove pulp and small ice shards. If you prefer a slightly lighter texture, add a short stir (1–2 rotations) to integrate.

Thread a pineapple wedge and a thin mango slice onto a cocktail pick (or place them separately on the rim). Slap the mint sprig between your palms to release aromas and tuck it behind the fruit on the rim. Optionally, add a small drop of Angostura bitters on the top foam or surface for aroma. Serve immediately with a short straw.