As I was watching Georgi and describing the pine berry flavour it reminded of soursop/guanabana. Specifically the liqueur I have that has notes of strawberry 🍓, pineapple 🍍, banana 🍌 with a zingy citrus finish. This perked up my taste buds and the decision to make the drink was done. As I was organizing the ingredients I saw the green strawberry 🍓 bitters and onto the shelf they went. Some may worry that it is a sweet on sweet but the liqueur has a very tart component similar to passion fruit which balanced everything nicely. The cocktail is fantastic! Silky texture of tropical fruits dancing with strawberry with evolving herbaceous undertones. The balance is quite on point. The added bitters added another layer of savoury spices, red and white pepper corns, and rhubarb with spicy kale 🥬 Though I am not familiar with Eurovision, though I did listen the the song, quite fun,, I can tell you this is a banger on a cocktail. If you can make the syrup or have the soursop liqueur it is well worth it. 😋 Bangaranga 2 oz (60ml) Gin 1 oz (30ml) Pineapple Liqueur 1 oz (30ml) Pine Berry Syrup (sub Soursop Liqueur) ½ oz (15ml) Fresh Lime Juice Egg White Optional 2 dashes Green Strawberry Bitters Single Mint Leaf

Wanted to make a cocktail inspired by a side salad made with cilantro, ripe mangoes, and tomato. Chopped up some cilantro, sous vide in vodka at 55°c for 2 hours. Blended some tomato with a pinch of salt. Frozen then thawed to get tomato water. Mixed in malic and citric acid to make tomato acid (3% acidity from added acids). Bought unsweetened mango puree. Clarified this with pectinase (though I've read these are most likely pasteurized, so agar might've been the right move here). Added sugar equivalent to 10% of clarified juice weight. For the build, went with 45mL cilantro vodka, 30mL mango cordial, 15mL bianco vermouth, 7.5mL tomato acid. I can't taste the mango at all. People say the mango comes in the aftertaste but most of them say they don't like the cocktail as a whole. Hahaha. I get not a lot of people like cilantro but I was hoping it would be balanced enough to taste good. Any suggestions to improve on this?

Hi Community, I was given a bottle of Feijoa Liqueur from NZ. Nice tropical tones but an odd burnt rubber after taste! Can't really find much on line except it seems citrus is a good combo but it still need something else to neutralize the after taste. I have been adding Cointreau and a dash of mezcal which lets the tropical taste shine and neutralize the after taste. Any other suggestions?

Hi! I want to make something with raw mangoes but I'm not sure how to do it. There would be significantly less juice compared to ripe mangoes, so I'm not sure blending is the way to go. Has anyone tried making a cheong with raw mangoes? How about an oleo saccharum? Initial idea is to play around with the daquiri template but I'd also want it to have a savory kick. Anyway, that's a long way from now. Would appreciate your comments!

Recipe crafted from recipes found on various sites without any definitive creator. Even before looking I was thinking of a Negroni subbing Pineau for the sweet vermouth. Subbing sweet vermouth is an easy way to use Pineau. After some web sleuthing and how various recipes were constructed I ended up also subbing the bitter aperitif with a local clear amaro. Being slightly sweeter using less Pineau des Charente to start allows to dial the sweetness and flavour profile. I went with just a hair over 1/2 oz 15ml. The his was a well constructed Negroni with layers of flavours. defined brandy notes, orange pith, grape skins, gin botanicals, wormwood, gentian, dried plums, with a fruity bitter finish. 😋 Pineau Negroni 1 oz (30ml) Gin 1 oz (30ml) Pineau Des Charente ½-¾ oz (15-22.5ml) Aperol/Campari/Clear Amaro Dehydrated Orange Wheel