This pre-batched tropical cocktail is perfect for a party or special event! The recipe can be easily doubled, tripled, or even quadrupled for a larger group.
Simply add soda water, ice, the cocktail mix, and a float of Aperol for a tropical getaway in your glass when serving.
Cow’abunga
Makes 1 Cocktail
4 oz Cow’abunga Pre-Mix (recipe below)
2 oz soda water, chilled
1/4 – 1/2 oz Aperol
Garnish: lime wheel and mint sprig
Measure the batched mixture into a cocktail shaker. Fill with ice and shake vigorously. Add soda water into a Collins glass, fill with ice. Strain drink into glass, add more ice if needed. Add Aperol to float on drink. Garnish.
Cow’abunga Pre-Mix
Makes about 25 ounces, or 1 750 ml bottle
1/4 cup diced ripe mango
1/4 cup sugar
1/2 cup fresh lime juice
3/4 cups water
1 cup Wheyward Spirit
2 Tablespoons Cointreau
2 Tablespoons Orgeat
1/2 cup pineapple juice
Place all ingredients in a blender and process until smooth. Fine strain into a large pitcher/container, then funnel into glass bottles. Seal bottles and store refrigerated up to 10 days. Shake bottle before using.
This pre-batched tropical cocktail is perfect for a party or special event! The recipe can be easily doubled, tripled, or even quadrupled for a larger group.
Simply add soda water, ice, the cocktail mix, and a float of Aperol for a tropical getaway in your glass when serving.
Cow’abunga
Makes 1 Cocktail
4 oz Cow’abunga Pre-Mix (recipe below)
2 oz soda water, chilled
1/4 – 1/2 oz Aperol
Garnish: lime wheel and mint sprig
Measure the batched mixture into a cocktail shaker. Fill with ice and shake vigorously. Add soda water into a Collins glass, fill with ice. Strain drink into glass, add more ice if needed. Add Aperol to float on drink. Garnish.
Cow’abunga Pre-Mix
Makes about 25 ounces, or 1 750 ml bottle
1/4 cup diced ripe mango
1/4 cup sugar
1/2 cup fresh lime juice
3/4 cups water
1 cup Wheyward Spirit
2 Tablespoons Cointreau
2 Tablespoons Orgeat
1/2 cup pineapple juice
Place all ingredients in a blender and process until smooth. Fine strain into a large pitcher/container, then funnel into glass bottles. Seal bottles and store refrigerated up to 10 days. Shake bottle before using.
Drawing inspiration from traditional sour cocktails, the Yuzu Sour blends the familiar sweet and sour taste with a twist of east Asian flair. Featuring yuzu, a citrus favorite in East Asia, this cocktail mirrors the delightful taste of a Lemon Cream tart. The combination of yuzu’s zesty tang and the smoothness of Wheyward Spirit offers a simple, yet unforgettable cocktail experience.
