Month: July 2020

simple syrup

Homemade Orgeat Recipe | 2 Different Step-By-Step Recipes to Make DIY Orgeat Syrup

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A homemade orgeat syrup made with blanched almonds, white & Demarara sugar, rosewater, & orange blossom water. Orgeat is a rich, classic syrup used in tiki cocktails like the Mai Tai and the Japanese Cocktail. Learn how to make it from scratch or check out the no-fuss orgeat recipe.

I’m excited for today’s post because being able to make this homemade orgeat recipe will open up a world of new cocktail recipes, namely tiki cocktails.

Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like! 

If you’re newer to the cocktail world, you might be unfamiliar with the word “orgeat”. And chances are, if you’re like me, you have no idea how to pronounce it. Before we talk about what it is, let’s learn how to say it first. Then, when you see it 1835 times in following paragraphs, you’ll cement the pronunciation in your memory.

It’s hard to phonetically type out, but my best attempt is or-zhjaht. Okay, okay, just click here to hear the pronunciation. Really, just click the link. Alright. Now we know. Orgeat. I’m kinda known for mispronouncing words in my familiar so I try to be ahead of the game now. (I once pronounced “beekeeper” as “beek eeper” so…)

A homemade orgeat syrup made with blanched almonds, white & Demarara sugar, rosewater, & orange blossom water. Orgeat is a rich, classic syrup used in tiki cocktails like the Mai Tai and the Japanese Cocktail. Learn how to make it from scratch or check out the no-fuss orgeat recipe.

Alright, now that we know how to pronounce it, let’s define it. Orgeat is an almond-based syrup that is used to flavor beverages like cocktails and coffee.

When I first launched this cocktail blog about 7 months back, I also started up the Girl & Tonic instagram account. Naturally, I started following a lot of other cocktail bloggers and cocktail Instagram-ers. That’s when I realized just how much I still had to learn about mixology. I mean, just what the HECK is this orgeat stuff I keep seeing in all of these ingredient lists?! (I’ll confess that in my head I was pronouncing it as or-geet. 🤦🏻‍♀️ Say it with me correctly now: orgeat. Good.)

Google didn’t let me down and informed me that it’s a sweet almond syrup with hints of orange blossom water and sometimes rosewater. Huh. Not what I was expecting. But I was intrigued. An almond syrup in cocktails? That sounds delish.

Now at this point in time, quarantine rules had been lifted a bit and stores were starting to open back up. I asked my husband to go to Spec’s (i heart u, Specs) to find me some of this infamous orgeat. He came home with a massive bottle of Finest Call’s orgeat syrup, proud of himself for grabbing the last bottle of orgeat the store. Apparently pandemics make people thirsty for Tiki cocktails. Looking at the bottle, though, I started setting myself up for disappointment. It looked artificial and syrup-y tasting. I poured myself a spoonful and found that I was right.

Darn. I knew it wasn’t what real orgeat syrup should probably taste like, but I used it in a few cocktails anyway. It was good, definitely sweet, but hardly had any nutty almond flavor to me. Maybe I was ruined from the get-go because I originally watched this YouTube video to learn what orgeat was. I wasn’t getting any of the orange blossom water or rosewater notes. I mean, I was barely getting the nutty notes.

I considered buying some higher-quality orgeat syrup online (I’ve heard great things about the Small Hand Foods orgeat) but figured why not try my own hand at making it. I know a lot of bartenders and home mixologists make their own, so dangit so can I.

If you’ve ever made your own almond milk, this homemade orgeat recipe has some similar steps. However, if it seems too involved, I include a cheater’s version no-fuss homemade orgeat recipe, too. Or you can always order the good premade stuff to make sure you like the flavor before you spend time & energy on a DIY recipe.

P.S. If you buy rosewater orange blossom water for this recipe, check out these recipes that use them: Novelist’s Garden (orange blossom water) and Solomon’s Bazaar (rosewater)

Ingredients for the Truly Homemade Orgeat Recipe

  • 2 cups blanched almonds
  • 1 1/4 cups water
  • 1 cup white sugar
  • 1/4 cup Demerara or turbinado sugar (this is my take- traditional recipes just use white sugar)
  • 1/8 teaspoon rosewater
  • 1/2 teaspoon orange blossom water
  • 1 oz brandy (optional– for preservation)

How to Make the Truly Homemade Orgeat

Add the sugar and water to a saucepan and bring to a boil for 2-3 minutes. This is creating the syrup base. While you’re waiting, blend the almonds in a food processor until they are finely ground. Add the ground almonds to the syrup and reduce the heat to low. Simmer for another 2-3 minutes. Remove the pot from the burner and cover with a lid. This almond mixture will need to steep for 3-4 hours.

After it has steeped, strain the mixture into a large bowl using a cheesecloth or very fine mesh strainer. I recommend a cheesecloth because then you can really squeeze and wring out every last drop. Throw the almond grounds away.

Add the orange blossom water, rosewater, and brandy (optional) to the syrup. Stir to combine. Pour the homemade orgeat syrup into a lidded container. Store in the fridge for 2-4 weeks, depending on if you used brandy or not as a preservative).

Homemade Orgeat Recipe

A homemade orgeat syrup made with blanched almonds, white & Demarara sugar, rosewater, & orange blossom water. Orgeat is a rich, classic syrup used in tiki cocktails like the Mai Tai and the Japanese Cocktail. It can also be added to coffee.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Steep Time 3 hrs
Total Time 3 hrs 15 mins
Course Drinks
Servings 1 cups

Equipment

  • saucepan
  • cheesecloth
  • lidded container

Ingredients
  

  • 2 cups blanched almonds
  • 1¼ cup water
  • 1 cup white sugar
  • ¼ cup Demarara sugar (or just use white)
  • ½ teaspoon orange blossom water
  • ⅛ teaspoon rosewater
  • 1 oz brandy

Instructions
 

  • Add the sugar and water to a saucepan and bring to a boil for 2-3 minutes. This is creating the syrup base.
  • While you're waiting, blend the almonds in a food processor until they are finely ground.
  • Add the ground almonds to the syrup and reduce the heat to low. Simmer for another 2-3 minutes.
  • Remove the pot from the burner and cover with a lid. Steep for 3-4 hours.
  • After it has steeped, strain the mixture into a large bowl using a cheesecloth or very fine mesh strainer.* Throw the almond grounds away.
  • Add the orange blossom water, rosewater, and brandy (optional) to the syrup. Stir to combine.
  • Pour the homemade orgeat syrup into a lidded container. Store in the fridge for 2-4 weeks, depending on if you used brandy or not as a preservative.

Notes

*I recommend using a cheesecloth. It’ll be messy, but you’ll be able to squeeze out every drop of syrup. 
Keyword almonds, orange blossom water, orgeat, rosewater, sugar

Ingredients for the No-Fuss Homemade Orgeat Recipe

  • 1 1/2 cups unsweetened almond milk
  • 1-2 teaspoons almond extract, depending on the strength & quality of your extract
  • 1 cup white sugar
  • 1/4 cup Demerara or turbinado sugar (this is my take- traditional recipes just use white sugar)
  • 1/8 teaspoon rosewater
  • 1/2 teaspoon orange blossom water
  • 1 oz brandy (optional– for preservation)

How to Make No-Fuss Homemade Orgeat Syrup

Add the almond milk, almond extract, and sugars to a saucepan. Heat to a boil. Remove from heat and add the rosewater, orange blossom, water, and brandy. Stir to combine. Pour the homemade orgeat syrup into a lidded container. Store in the fridge for 2-4 weeks, depending on if you used brandy or not as a preservative).

A homemade orgeat syrup made with blanched almonds, white & Demarara sugar, rosewater, & orange blossom water. Orgeat is a rich, classic syrup used in tiki cocktails like the Mai Tai and the Japanese Cocktail. Learn how to make it from scratch or check out the no-fuss orgeat recipe.

applejack

Jack Rose | The Forgotten Classic Cocktail with 3 Ingredients

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The Jack Rose is a classic American cocktail made with applejack (apple brandy), lemon juice, and grenadine. It's a little tart, a little sweet, and very American. Make one and discover why so many American presidents and icons have loved a good applejack-based cocktail over the years.

The Jack Rose is a classic American cocktail made with applejack (apple brandy), fresh lemon juice, and grenadine. It’s tart, sweet, and ridiculously easy to make. Make one and you’ll find out why the Jack Rose cocktail was a favorite among the likes of Ernest Hemingway, Humphrey Bogard, and John Steinbeck.

Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like! 

One day a while back, a friend called me to see if I wanted to raid her pantry before she moved out of state. Living in a military town means you have to say goodbye to a lot of friends but it also means raiding a lot of pantries. When I got there, she had already set aside a pile of things she figured I’d be interested in. In the heap was a nearly-full bottle of triple sec (score!) and a nearly-empty bottle of apple brandy.

I knew the triple sec would come in handy (hello Margaritas & Sidecars!) but I wasn’t quite sure what I’d use the apple brandy for. But seeing as I’m not one to pass up free booze, I snagged it.

It’s sat in my liquor cabinet for months now because aside from using it in place of regular brandy in a recipe, I was at a loss as to how to use it.

Then it hit me. Isn’t apple brandy the same thing as applejack? Or at least… similar? I’d had applejack in an awesome cocktail I’d ordered at a bar in Houston called Mongoose Vs Cobra. It was one of those cocktails that you think about for years. I remembered it having applejack. Ah, what was it called? Something about the Titanic??? Jack? Apple Jacks? The name was on the tip of my tongue. A quick Google search solved the mystery. A Jack Rose.

The Jack Rose is a classic American cocktail made with applejack (apple brandy), lemon juice, and grenadine. It's a little tart, a little sweet, and very American. Make one and discover why so many American presidents and icons have loved a good applejack-based cocktail over the years.

Ah, Jack Rose. I felt a little better about the Titanic connection. Turns out a Jack Rose is a classic American cocktail. And it’s made with applejack, as I remembered. But could I use my new (old) apple brandy instead?

According to an article by Chowhound and Lisa Laird Dunn, Vice President of Laird & Company (America’s oldest and biggest apple brandy company), the terms “apple brandy” and “applejack” can legally be used interchangeably in the United States.

The term “applejack” came from how the spirit was originally distilled centuries back. “Jacking” was a term used to describe the process of freeze distilling fermented cider. When the ice is removed, it causes a higher concentration of both alcohol and flavor. Few companies use freeze distillation today to produce applejack or apple brandy but you can read this article to see how to do it yourself at home.

The Jack Rose is a classic American cocktail made with applejack (apple brandy), lemon juice, and grenadine. It's a little tart, a little sweet, and very American. Make one and discover why so many American presidents and icons have loved a good applejack-based cocktail over the years.

With a good supply of apples and cold temperatures, you can see why applejack became a popular spirit for early Americans in the north. In fact, applejack was George Washington’s spirit of choice. Supposedly he is the only person outside of the Laird family to have ever been given their famous applejack recipe. But Washington’s not the only American president with an affinity for the American spirit. Abraham Lincoln sold applejack at his bar (yep, he’s the only president who was also a licensed bartender) and Franklin Roosevelt preferred to make his Manhattans with it. Don’t you wanna go out and buy a bottle now?

Once you go outside of the US, though, apple brandy terminology gets a little more technical. Calvados, a famous style of apple brandy, hails from Normandy. For an apple brandy to be considered Calvados, it has to be from the Calvados region of Normandy and must be aged. Applejack and American brandy don’t have to be aged.

The Chowhound article goes waaay more in-depth about the differences between American applejack/apple brandy and Calvados. It’s an interesting read but incase you don’t feel like spending 8 minutes reading about the differences, just know that if you’re in America, it’s pretty safe to assume that applejack = apple brandy.

Let me know if you make the Jack Rose in a comment, by posting it in the Girl & Tonic Facebook page, or tagging me on Instagram.

The Jack Rose is a classic American cocktail made with applejack (apple brandy), lemon juice, and grenadine. It's a little tart, a little sweet, and very American. Make one and discover why so many American presidents and icons have loved a good applejack-based cocktail over the years.

Ingredients for a Jack Rose Cocktail

  • 1 1/2 to 2 oz apple brandy (also called applejack)
  • 3/4 oz freshly-squeezed lemon juice
  • 1/2 oz grenadine (I prefer to use a high quality one with no artificial colors or ingredients)

How to Make a Jack Rose Cocktail

Combine all ingredients in a cocktail shaker filled with ice. Shake well. Strain into a coupe glass. Garnish with a lemon twist. Sip and feel like a classy American.

Jack Rose Cocktail

The Jack Rose is a classic America cocktail made with applejack (apple brandy), lemon juice, and grenadine. It's a little tart, a little sweet, and very American. Make one and discover why so many American presidents and icons love a good applejack-based cocktail.
Print Recipe Pin Recipe
Prep Time 3 mins
Course Drinks
Servings 1

Equipment

  • cocktail shaker

Ingredients
  

  • 1½-2 oz apple brandy*
  • ¾ oz lemon juice, freshly squeezed
  • ½ oz grenadine

Instructions
 

  • Combine all ingredients in a cocktail shaker filled with ice.
  • Shake well, about 20 seconds.
  • Strain into a coupe glass.
  • Garnish with a lemon twist.

Notes

*Apple brandy and applejack can be used interchangeably in the US. Read my blog post for more information about these two terms.
Keyword apple brandy, applejack, grenadine, lemon juice

gin

Lavender Empress | An Unforgettable Gin and Tonic with Empress 1908 Gin

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The Lavender Empress is an unforgettable gin and tonic made with Empress 1908 gin. It's sophisticated, floral, and simple.

This Lavender Empress is a Gin and Tonic recipe that’s sophisticated, simple, and memorable. I’ve had countless Gin and Tonics in my life and I’ve enjoyed them all. But never has one stood out from the rest– until now. And it’s all thanks to the Empress 1908 Gin.

Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like! 

The Gin and Tonic is one of the oldest cocktails in existence. As with many classic cocktails, there are a few origin stories floating around out there. Most people agree that this combination was invented in India during the 18th century while others claim it was created in Holland the century before that. What’s clear is that gin was created as a type of medicine in the 17th century and tonic consumption was encouraged for British citizens who were relocating to India.

Someone somewhere discovered that adding gin to the malaria-fighting tonic water made it a much more palatable remedy. Tonic water no longer has enough quinine in it to provide any kind of anti-malarial benefits but it still tastes dang good with gin.

The Lavender Empress is an unforgettable gin and tonic made with Empress 1908 gin. It's sophisticated, floral, and simple.

Gin and Tonics are one of my personal favorite cocktails, but they’re often seen as being bland and boring. This Gin and Tonic is anything but. First off, it’s purple. There’s something about sipping on a purple cocktail that’ll lift your spirits. Really. Try being angry while you drink a dainty purple drink. I just don’t think it’s possible.

Secondly, the specific gin I used in this Lavender Empress makes alllll the difference. I’m still learning a lot about the world of gin (it’s quite large, as it turns out) but so far, I’ve learned that gin varies more from one brand to another than any other liquor. Rum is going to taste rum-y. All tequilas have a similar tone. But gin varies wildly from bottle to bottle and I love that about it.

Now all you whiskey and tequila purists out there, don’t hear me wrong. I know that they don’t all taste the same. But all tequila is gonna taste like blue agave because by definition it must be made from blue agave to be considered tequila. And while gin is always distilled from juniper berries and other botanicals, it’s the ‘other botanicals’ part that leaves the door wide-open for diversity.

The Lavender Empress is an unforgettable gin and tonic made with Empress 1908 gin. It's sophisticated, floral, and simple.

Empress 1908 gin is what I used in the Lavender Empress recipe. It’s made with juniper berries, grapefruit peel, coriander seeds, rose petals, cinnamon, ginger root, the exclusive black tea served at the Empress Hotel, and butterfly pea blossoms. Mhmm. Yeah. Now you’re starting to understand why I say this Gin and Tonic recipe is memorable.

The butterfly pea blossom is where the Empress 1908 gets it’s color from. Before it’s mixed with anything, this gin is actually a deep indigo. However, after mixing it with different ingredients like citrus and tonic, it’ll change colors. It can turn fuchsia, lavender, or light pink. Just watch the color change when I add the tonic water. It goes from indigo to a gorgeous lavender:

Knowing that the gin was distilled with rose petals, I wanted to bring out that floral element. I considered using my rose simple syrup or a drop of rose water, but if you’ve had either before, you know how easily they can overpower a drink. I didn’t want to risk doing that to such a precious gin. Instead, I turned to lavender.

One of the things that people love about Gin & Tonics is that they’re dry and not sweet. By only adding 1/4 oz of the lavender simple syrup, you’re able to highlight the floral elements in the Empress 1908 Gin without covering up the bitterness of the tonic. But as I always say, cocktails are meant to be customized so feel free to add more lavender simple syrup if you’re into sweeter drinks. Lavender simple syrup is really easy to make. Hand to heart. You can find my step-by-step recipe here.

I also added a splash of grapefruit juice since Empress 1908 gin has grapefruit notes. I don’t think it’s necessary to add this and I would definitely make sure not to add too much. Just a literal splash or squeeze will do.

The Lavender Empress is an unforgettable gin and tonic made with Empress 1908 gin. It's sophisticated, floral, and simple.

If you wanna find out if a liquor store near you is selling Empress 1908, you can use the company’s Find Your Empress page. This gin is unique, fun (color-changing!!), and reasonably priced. If you don’t have Empress 1908, you can use whatever gin you’ve got in your liquor cabinet. The Lavender Empress will still taste floral and light, although it may be more appropriate to call it a Lavender Gin & Tonic. But if you can get your hands on some Empress 1908, do it! (I have two sample bottles thanks to my generous friend Mark!)

Ingredients for a Lavender Empress Gin and Tonic

How to Make a Lavender Empress Gin and Tonic

In a cocktail shaker or measuring glass, combine the Empress 1908 gin and the lavender simple syrup. Add a handful of ice and stir to both combine and chill. Strain into a lowball glass filled with ice. Top off the rest of the glass with tonic water & watch the color change before your eyes. Add a small splash or squeeze of grapefruit juice. Stir again before enjoying.

Lavender Empress Gin and Tonic

The Lavender Empress is a sophisticated & floral gin and tonic made with Empress 1908 gin.
Print Recipe Pin Recipe
Prep Time 2 mins
Course Drinks
Servings 1

Ingredients
  

  • 1½ oz Empress 1908 gin
  • ¼ oz lavender simple syrup (see the note for recipe)
  • 4+ oz tonic water
  • splash grapefruit juice -optional

Instructions
 

  • In a cocktail shaker or measuring glass, combine the Empress 1908 gin, the lavender simple syrup, and handful of ice.
  • Stir to both combine and chill the ingredients.
  • Strain into a lowball glass filled with ice.
  • Top off the rest of the glass with tonic water & watch the color change before your eyes.
  • Add a small splash or squeeze of grapefruit juice.
  • Stir again before enjoying.

Notes

You can find a super simple lavender syrup recipe here.
You can make the Lavender Empress using a different gin and it will still be light and floral. Just know it won’t taste the same because Empress1908 truly is unique.
Keyword gin, grapefruit juice, lavender, lavender simple syrup, tonic
The Lavender Empress is a refined and floral gin and tonic recipe made with Empress 1908 gin.
rum

Jungle Bird | The Tiki Cocktail That’s Not Too Sweet

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The Jungle Bird cocktail is a perfectly balanced tiki drink. It's not too sweet, thanks to the addition of Campari. It's a meeting ground for people who love sweet drinks and people who don't.

I’ve been holding out on y’all for too long. The Jungle Bird is my favorite cocktail at the moment and it has been for some time. This recipe has sat on my “To Post” list since late spring and it’s now the middle of summer and I don’t know how that happened and I’m really sorry, okay? I’m gonna make it right.

Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like

Thinking of a Jungle Bird cocktail actually makes my mouth water. There’s something about the flavor of this drink that is so unique to me. When it first hits your tongue, you taste the pineapple. It’s bright and sweet. But then it becomes warm and rich, thanks to the dark rum and Demerara syrup. The Campari catches up at the end. It leaves a delectable bitter taste on your tongue that makes you want to take another sip.

The Jungle Bird cocktail is a perfectly balanced tiki drink. It's not too sweet, thanks to the addition of Campari. It's a meeting ground for people who love sweet drinks and people who don't.

The Jungle Bird was supposedly created in the 1970s at the Hilton Hotel’s Aviary Bar in Kuala Lumpur, Malaysia. It was served as the welcome drink for guests arriving at the hotel and was wildly popular then. However, the recipe disappeared into relative obscurity until Campari started peaking the interests of American imbibers in the 2010s. This article on ThirstMag.com explores more of the history of the Jungle Bird and includes several recipe variations. One day I want to try all of these.

Tiki bars and tiki cocktails are a TREND right now. They have been for the past few years but now they’re piping hot right now. The OG tiki bar was Don the Beachcomber in Hollywood that opened up at the end of 1933, mere days after the ending of Prohibition. Since then, tiki bars and drinks have gone in and out of style but it seems like they’ll be around for a while longer. In case some of you like reading the history articles I post, this article by The Atlantic examines the rise, fall, and resurgence of tiki bars in America. It’s an interesting read. Difford’s Guide has a great article, too, and details the history of tiki culture.

The Jungle Bird cocktail is a perfectly balanced tiki drink. It's not too sweet, thanks to the addition of Campari. It's a meeting ground for people who love sweet drinks and people who don't.

Tiki cocktails don’t typically call for Campari. Actually, this is the only one I know of that does. Tiki cocktails are known for being fruit-forward and pretty sweet. I feel like people usually fall into two categories: people who enjoy sweet drinks and people who don’t.

That’s what makes the Jungle Bird the perfect drink. The combination of the pineapple juice, rum, & Demerara syrup makes it undeniably tropical and sweet. But the Campari’s bitterness balances it all out. It’s the best of all worlds.

The Jungle Bird cocktail is a perfectly balanced tiki drink. It's not too sweet, thanks to the addition of Campari. It's a meeting ground for people who love sweet drinks and people who don't.

In addition to being fruity and sweet, tiki cocktails are also known for their complexity, in terms of both flavor and difficulty. They usually have a lot of ingredients that are harder to come by, so the Jungle Bird is a pretty simple tiki drink, in comparison.

A quick note on the ingredients: the original recipe calls for traditional simple syrup, but I chose to use Demerara syrup. The original recipe also calls for dark rum but I’ve used Kraken spiced rum before and it is GOOD! Don’t use white rum, though. It’ll get lost. Save the white rum for your Daiquiris or Easy Coladas.

If you’ve been wanting to jump on the Campari bandwagon or if you’re trying to use up the bottle you bought back in ’18 and haven’t touched since, I implore you to try this recipe. It’s the perfect introduction to Campari. Once you’re able to appreciate the bitterness in the Jungle Bird, try making a Campari To-Kill-Ya or a Gin Campari Sour.

The Jungle Bird cocktail is a perfectly balanced tiki drink. It's not too sweet, thanks to the addition of Campari. It's a meeting ground for people who love sweet drinks and people who don't.

Ingredients for a Jungle Bird Cocktail

  • 1 1/2 oz dark rum (can substitute spiced rum)
  • 3/4 oz Campari
  • 1 1/2 oz pineapple juice
  • 1/2 oz lime juice
  • 1/2 oz Demerara syrup (can substitute plain simple syrup)

How to Make a Jungle Bird Cocktail

Add all ingredients to a cocktail shaker filled with ice. Shake well, about 20 seconds. Strain into a lowball glass filled with ice. The pineapple juice will create a nice foam. Garnish with a pineapple frond and pineapple wedge.

Jungle Bird Cocktail Recipe

The Jungle Bird is a classic tiki cocktail recipe that's the perfect balance between sweet, tart, and bitter.
Print Recipe Pin Recipe
Prep Time 3 mins
Course Drinks
Servings 1

Ingredients
  

  • 1½ oz dark rum (can sub spiced rum)
  • ¾ oz Campari
  • 1½ oz pineapple juice
  • ½ oz lime juice
  • ½ oz Demerara syrup* (can sub plain simple syrup)

Instructions
 

  • Add all ingredients to a cocktail shaker filled with ice.
  • Shake well, about 20 seconds.
  • Strain into a lowball glass filled with ice.
  • Garnish with a pineapple frond and pineapple wedge.

Notes

The longer you shake, the frothier the pineapple juice will get.
*For a Demerara syrup recipe, click here. It’s 2 ingredients and super easy. Promise.
Keyword campari, dark rum, demerara syrup, lime juice, pineapple juice
champagne

Spicy Mango Sherbet Float | A 2 Ingredient Summer Cocktail with Mouthwatering Chamoy

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The Spicy Mango Sherbet Float packs the sweet heat of summer into a glass. The chamoy adds a mouth-watering blend of sweet, tangy, and spicy. And, it only has 2 ingredients, making it the perfect cocktail to make at home.

I’ve made a lot of cocktails this summer, but this Spicy Mango Sherbet Float really feels like the essence of summer contained in a champagne glass.

Disclosure: Some of the links below are affiliate links. If you buy a product via my affiliate link, I will receive a commission. This is at no additional cost to you. I only recommend products I actually like! 

I don’t know what summer feels like for you, but here in central Texas it. is. hot. I’m talking four-consequtive-days-over-100 hot. I’m having to plan my meals around recipes that don’t require the oven because our poor air conditioner just can’t hang.

Thankfully, there’s no shortage of cool drinks around here. During the day, I’m drinking sparkling water with muddled fruit. When night rolls around (and it’s still 100 degrees), I’m on the search for something refreshing and a little boozy.

Emphasis on “little”. If you’re like me, you prefer drinks with lower ABV on hot days. And that’s where this Spicy Mango Sherbet Float comes in.

The Spicy Mango Sherbet Float packs the sweet heat of summer into a glass. The chamoy adds a mouth-watering blend of sweet, tangy, and spicy. And, it only has 2 ingredients, making it the perfect cocktail to make at home.

But before I talk about the recipe, let’s talk about the word sherbet. Since childhood, I’ve pronounced this word as “sher-bert”. I remember giving a middle school friend a hard time for calling it “sher-bit”. But he rocked my world when he pointed out that there is no ‘r’ in the word.

Since then, I’ve had several conversations over the years about to pronounce this dang word. I’ve only met a couple of people who pronounce it without the ‘r’. Most people say “sher-bert”. But then I think about the word “sorbet” and we all pronounce this word the same French-y way: “sore-bay”. So… why don’t we pronounce it “sher-bay”? Why is English weird?

The Spicy Mango Sherbet Float packs the sweet heat of summer into a glass. The chamoy adds a mouth-watering blend of sweet, tangy, and spicy. And, it only has 2 ingredients, making it the perfect cocktail to make at home.

I’m not a big champagne, prosecco, or sparkling wine drinker so I prefer to keep the mini bottles on hand. That way, I don’t waste a whole bottle of champagne since I won’t be able to drink it all before it goes bad. Opt for brut champagne since the sherbet will already be pretty sweet. And since you’re going to be mixing the champagne with a strong flavor, there’s no need to use the nice stuff. Save that for a special occasion and buy cheapie champagne for this recipe.

Originally I made some mango liqueur to go with this Spicy Mango Sherbet Float but it ended up tasting a little too heavy for what I was wanting. I may use that mango liqueur in another recipe in the future. If you want to up the ABV, feel free to add 1/2 to 1 oz of a fruit liqueur. Mango is an obvious choice but orange liqueur or even limoncello would be nice, too.

If you don’t want any alcohol, you can easily make this Spicy Mango Sherbet Float a mocktail by using Sprite or sparkling water in place of the champagne. You could even add a splash of mango juice, too.

Whether you choose to make this float a little boozy, extra boozy, or alcohol-free, this cocktail will pack some sweet heat.

The Spicy Mango Sherbet Float packs the sweet heat of summer into a glass. The chamoy adds a mouth-watering blend of sweet, tangy, and spicy. And, it only has 2 ingredients, making it the perfect cocktail to make at home.

The star of this sherbet float is definitely the mango chamoy sherbet made by H-E-B, a grocery store chain in Texas. If you’re not familiar with chamoy, it’s sweet, sour, savory, & spicy perfection. It can be found in sauce form, candy form, or as a coating on dried or fresh fruit. Walk down any street in Mexico and you’ll find a wide range of street food vendors selling something flavored with chamoy. Sometimes chamoy’s got quite a kick to it. Othertimes, it’s not spicy at all. If you want to learn more about this unique flavor, check out this article.

If you can’t find mango chamoy sherbet, you can use plain mango sherbet and add in a dash or two of chamoy, tajin, or chili powder. Can’t find plain mango sherbet either? Just follow the outline of this recipe and sub in your preferred flavor of sherbet. A raspberry sherbet float would be reeeeally good.

If you love a cocktail with some sweet heat, check out my Spicy Basil Margarita and Cero Miedo. The Cero Miedo is one of my favorite creations to date. So. Good.

If you make a Spicy Mango Sherbet Float, or some variation of it, make sure to tag me on Instagram!

And please, let me know in the comments how you pronounce the word “sherbet”. 😜

The Spicy Mango Sherbet Float packs the sweet heat of summer into a glass. The chamoy adds a mouth-watering blend of sweet, tangy, and spicy. And, it only has 2 ingredients, making it the perfect cocktail to make at home.

Ingredients for a Spicy Mango Sherbet Float

  • 2-3 scoops of mango chamoy sherbet*
  • 3-5 oz brut champagne, prosecco, sparkling wine OR make it alcohol-free and use sparkling water or Sprite
  • optional– mango liqueur

How to Make a Spicy Mango Sherbet Float

Add your scoop of mango chamoy sherbet to a glass. Slowly pour in the champagne. You may need to pour it in an ounce or two at a time to prevent the bubbles from taking over. Garnish with a slice of chili-dipped mango.

Spicy Mango Sherbet Float

This cocktail packs the sweet heat of summer into a glass.
Print Recipe Pin Recipe
Prep Time 1 min
Course Drinks
Servings 1

Ingredients
  

  • 2-3 scoops mango chamoy sherbet*
  • 3-5 oz champagne/prosecco**
  • 1 dash tajín or chili powder (optional)

Instructions
 

  • Add the scoop of sherbet to a glass.
  • Slowly pour in the champagne.
  • Garnish with a mango sliced dipped in chili powder.

Notes

Want it extra spicy? Rim your glass with tajín or chili powder.
*If you can’t find mango chamoy sherbet, use mango sherbet and add a dash of chili powder.
**To make this a mocktail, you can use Sprite or sparkling water in place of sparkling wine.
 
Keyword chamoy, champagne, mango sherbet, sherbet, sparkling wine