On The Shelf – Matso’s Mango and Desert Lime Cider

By The Lady

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As the weather here is getting hotter and hotter (it happens when you are in the driest state in the driest country!) we here at Cocktail Challenge HQ are feeling more in the mood for drinks that keep us cool. Well, cooler than we already are if that is possible! So, we find ourselves being drawn to cider these days when we are looking to a evening beverage to accompany the balmy nights. Hence, after trying out Matso’s products in our Mango Beer Bellini, we were intrigued by their Mango and Desert Lime Cider. Honestly, we felt out lives would not be complete if we had not tried it out.

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Matso’s Broome Brewery is a microbrewery based in the Kimberly Region in Western Australia. They produce an impressive range of award winning beers and ciders that all have something new to add to the world of Australian liquor. Some of their unique flavours include a Chilli Beer, a Lychee Beer as well as the Desert Lime & Wild Ginger Cider to name a few. The Mango and Desert Lime Cider that we sampled is extremely refreshing and surprisingly not overly sweet. We were expecting that with the mango and desert lime flavour that the cider would be ultra sugary, however this drink had a lovely subtly to its fruity flavour. The cider also had some very enthusiastic bubbles which gave the drink a very fresh and energising character. While we sampled this one on its own, we feel it would go quite well with a variety of dishes and would not clash with savoury meals.

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Also, I feel we must mention the packaging and design of this liquor. Really, what’s not to love about an old school diver man surrounded by flying mangoes? Honestly! We feel like the Matso diver is in some sort of boozy, fruity heaven where one can drink as much cider as you want. If this is what heaven is, we want to go to there. We also respect a company who spin a good yarn about their product and the Mango Cider With Desert Lime has a fun little story about pearl divers off the Kimberley Coast helping save a shipwrecked crew and their cargo, including lots of fresh produce that soon ended up in some unique brews. We love how it captures the rascal spirit of Australia and provides some context to Matso’s diver man.  They also get bonus points for having a fun website!

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We can really see ourselves sipping down many more of Matso’s Mango and Desert Lime Cider in the coming months, in part because we love the flying mangoes and diver man on the label, but mainly because it is just so gosh darn refreshingly delicious!

 

 

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Now Serving – Mango Beer Bellini

By The Gentleman

Mango Beer Bellini

I have a confession to make. It was only this year that I had my first Bellini. Scandalous I know. I blame it on my late introduction to the wonderful world of wine. Once I sampled one though I instantly regretted ignoring it for so long. Oh the mistakes we make when we are young. The Mango Beer Bellini is my way of making up for lost time by taking two things that are delicious, Bellinis and beer, and joining them in holy cocktail matrimony. Prepare yourself for some flavour!

Beer and Prosecco

Mango Beer Bellini

Mango Puree

1 part Matso’s Mango Beer

1 part The Killer Prosecco

Mango pieces for garnish

Mango Puree

Make the mango puree by cutting a mango into chunks and placing it in a food processor with 1/2 tsp lemon juice, 1/2 tsp sugar and 1 tbsp water. Process until the mango is smooth and then gradually add more water, a tablespoon at a time, to thin out the puree. You want it to be thick, but pourable.

Mango Beer Bellini

Place mango puree in the bottom of your glass. We used some pretty epic glasses so we used about 2 tablespoons of mango puree. Half fill your glass with Prosecco and then top with the mango beer. Place mango pieces on top to garnish.

Mango Beer Bellini

First off, this drink is so easy to make. Mango purée takes all of 5 seconds to whip up and that’s hardest part, unless you have limited Prosecco cork popping experience like we do. Then the hardest part is not dying when the cork pops off before you are prepared (true story, The Lady was this close to being a one-eyed bandit. Please be careful!). The recipe is also pretty adaptable. Whatever beer you can find you can match with a fruit purée, a strawberry Belgian beer or a grapefruit IPA are perfect alternates. You can also make it as big or small as you like. We kind of went overboard as the glasses I chose were deceptively big so we took calling them Big Ass Bellinis, but regardless of glass size it’s half Prosecco and half beer. Easy!

Mango Beer Bellini

We are also pleased to report that beer and Prosecco go together like peas in a pod. It can go to your head a bit, especially if you decide to use a huge glass like we did (YOLO), but damn it is good. The beer tones down the overt sweetness of the Prosecco and really enhances the mango flavour. The drink also remains quite light and fresh and doesn’t give you that really full beer feeling. Also I shouldn’t have to tell you that the drink smells fantastic, really fresh and sweet mango fruitiness.

 

So next time you’re looking to whip up some Bellinis, oh say for a swinging Summer partay, do yourself a favour and shake things up with a bit with some fruity beer. You will not be disappointed.

 

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