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.
