Chef's Recipes

Paper Bag Mango and Pineapple Swizzle

Australian Gourmet Traveller cocktail recipe for Paper Bag Mango and Pineapple Swizzle

By Jason Crawley
  • Serves 1
Paper Bag Mango and Pineapple Swizzle
Paper Bag Mango and Pineapple Swizzle

“This is totally summer in a bag, so to speak: early afternoon, with a long, lazy night ahead, poolside. Swizzles are originally from the West Indies. They used to swizzle the crushed ice with a four-pronged wooden spoon to frost the outside of the glass to keep their drinks cool, and that spoon evolved into the swizzle sticks we know today.” - Jason Crawley

Ingredients

  • 15 ml lemon juice
  • 30 ml vodka
  • 30 ml mango purée (see note)
  • 15 ml orgeat or almond syrup
  • 60 ml pineapple juice (¼ cup)

Method

Main
  • 1
    Fill a tumbler with crushed ice and add ingredients.
  • 2
    Swizzle with a swizzle stick for 20 seconds.
  • 3
    Add a straw, place glass into a paper bag and cinch top of bag around straw.

Notes

For mango purée, process 2 mango cheeks in a blender. Freeze any excess purée.

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  • Author: Jason Crawley