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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Now Serving – Hibiscus Tonic

By The Gentleman

Hibiscus Tonic

For my birthday I received many great gifts, including a bottle of Melbourne Gin Co gin and a jar of Wild Hibiscus Flowers in Syrup. It is quite evident that my love of cocktails is well known by The Lady and my friends. Both of these fine items have been sitting on my shelf for a while now and I thought it was time they met in a delicious Hibiscus Tonic.

Hibiscus Tonic

Hibiscus Tonic

45 ml Melbourne Gin Co Gin

15 ml Wild Hibiscus Syrup

1 Wild Hibiscus Flower

Fever-Tree Indian Tonic Water

Ice

 

Place ice in a tumbler then add gin and hibiscus syrup. Top with tonic water and then place Hibiscus Flower on top. Enjoy!

Hibiscus Tonic

The drink is definitely not your average Gin and Tonic. There is a lot more sweetness here even though I bumped up the gin to try and balance it out (and received an enjoyable buzz as a result). The Lady described it as a classy lolly and the sweetness does linger as a pleasant aftertaste. The Hibiscus Flower replaces the lime or cucumber in the drink and brings its own fruitiness. The Hibiscus Flower has a raspberry and rhubarb flavour, but it’s not jammy or overbearing. Instead it’s got more of a tangy flavour that combines with a more subtle bitterness from the tonic water. The gin, luckily, isn’t completely lost in the Hibiscus. The strong citrus flavour of Melbourne Gin Co’s gin is still there in the aroma and cutting through the sweetness. Make sure you use a bold, flavoursome gin in this bad boy. The drink also looks gorgeous, a very pretty sparkling pink and you’re left with an edible Hibiscus Flower. It has a bit of a weird texture, but the flavour was quite pleasant with the raspberry flavour being particularly noticeable.

Hibiscus Tonic

It may be a little too sweet to be classed as a classic G&T, but that’s okay as the Hibiscus Tonic has it’s own sweet, fruity flavour that makes it rather enjoyable in its own right and a perfect drink for the warmer months ahead.

 

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Now Serving – Campari and Corona

By The Gentleman

 

Right now it’s that time of year at Cocktail Challenge HQ, end of uni semester. That dreaded time of essay writing and exam prep that is a living hell before weeks of blissful holidays. The Lady has been madly finishing essays and I’ve been madly trying to stay out of her way, but still trying to keep her fed and liquored up (because we all know there’s nothing better for study than a few drinks right? Right??) The other night she was madly trying to finish one of her last essays so I decided to whip up this quick summery drink I saw on The Kitchn (one of our favourite sites) to help her beat the Winter and essay blues.

Campari and Corona

Campari and Corona

1 1/2 oz Campari

1/2 bottle Corona

Lemon zest

Ice

Fill glass with ice, add Campari. Pour in beer. Squeeze zest over glass then rim edge and drop lemon in the glass.

Campari and Corona

So the original recipe uses an IPA but all we had on hand were Corona’s, which are a pale lager. As you all know Corona’s are a pretty easy to drink beer with not a lot of bitterness and I think this actually worked out quite well with the Campari. Campari is soooo bitter. It’s crazy. Campari and tonic drinkers I salute you because that is dedication to your drinking right there. Here it gets toned down a lot and combining the Campari and Corona gives you this really nice smelling, bitter beer. The drink has a really fruity bitterness from the Campari but it is really easy to drink. It is that sort of bitterness which is still very refreshing. Over time the flavour of the grapefruit also becomes more prominent, opening your taste buds up to a next level experience. This is definitely a summer drink but it also brings a nice burst of colour and flavour to a miserable Winter night of stress and study.

Campari and Corona

So this was a quick little mix up that is super easy and super tasty. Lemon, Campari and beer is definitely a winning combination. It’s something you can mix up when you’re feeling fancy, but also feeling quite lazy (or stressed in this case). Plus there are lots of opportunities to explore different fruits and beers to see how the flavour changes. So go on and treat yourself to something a little fancy, you deserve it.

 

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