Mango and Papaya Swizzle

The Mango and Papaya Swizzle is bold, tropical, and layered with flavor. Reposado tequila gives it a smooth, oaky base that pairs beautifully with the juicy sweetness of mango and papaya. Fresh basil leaves add a light herbal note, while lemon juice brings in brightness to balance the fruit. A touch of grenadine gives a pop of color and gentle sweetness, and a few dashes of Angostura bitters round it all out with depth and spice. Swizzled over crushed ice, this drink is refreshing and complex without being heavy. Garnish with a basil sprig or fruit slice for a simple, clean finish. Inspired by www.liqculture.com.

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Tasting Notes

This Mango and Papaya Swizzle is rich, fruity, and layered with flavor. The mango and papaya bring bold tropical notes with a smooth, ripe texture. Reposado tequila adds warmth and depth without being too heavy. Cocchi Americano Rosa gives the drink a floral, slightly bitter edge that rounds out the fruit. Lemon juice keeps it fresh, and the grenadine adds color and subtle sweetness. Three dashes of Angostura bitters bring a light spice that lingers just enough. The basil adds a herbal finish that keeps everything feeling fresh and balanced. It’s a smooth drink that stays interesting from start to finish.

Equipment and Glassware

You’ll need a muddler, shaker, jigger, fine strainer, and a swizzle stick or long spoon. A tall glass like a Collins or highball works best for this drink there’s enough room for the swizzle technique and the layers to show. A bar spoon or swizzle stick will help mix the drink properly once it’s built in the glass. If your fruit is very soft, a blender can help prep it into a smoother mix. Chill your glass before pouring, especially if serving outside or in warm weather. A small knife and board will help prep the fresh fruit and basil.

Ingredients

• 1.5 oz reposado tequila
• 0.5 oz Cocchi Americano Rosa
• 6 fresh basil leaves
• Handful of ripe mango cubes
• Handful of ripe papaya cubes
• 0.5 oz lemon juice
• 0.75 oz grenadine
• 3 dashes Angostura bitters
• Garnish: basil leaf, papaya or mango cubes

Instructions

• In the bottom of a shaker, muddle the mango, papaya, and basil with the lemon juice until well broken down.
• Add the tequila, Cocchi Americano Rosa, and grenadine.
• Fill a tall glass with crushed ice.
• Pour the mixture over the crushed ice.
• Swizzle with a bar spoon until the glass begins to frost.
• Add the bitters over the top.
• Garnish with a fresh basil leaf and a mango or papaya.

Pro Tips

• Use ripe but firm mango and papaya too soft and it’ll get mushy; too firm and it won’t release enough flavor.
• Tear the basil before muddling to release more aroma.
• If you want a smoother texture, blend the fruit into a purée before shaking.
• Chill your glass and ingredients before building to help the drink stay cold longer.
• Swizzle until the glass frosts it helps blend the flavors and get the full effect of the crushed ice.
• If you don’t have Cocchi Rosa, a mild aperitif like Lillet Rosé can work, but the flavor will be slightly different.

When to Serve

The Mango and Papaya Swizzle is great for warm afternoons, summer parties, or tropical-themed nights. It’s bold and full of flavor but still feels fresh and easy to sip. Serve it when you want something that looks impressive but is still easy to make with fresh ingredients. It pairs well with grilled food, tropical snacks, or anything with a little spice. It also makes a great second-round drink when you’re ready for something a little different. Serve it tall, cold, and well mixed, with the basil showing on top.

Which Liquor Brands to Choose

• For reposado tequila, go with something smooth but flavorful Espolòn, Cazadores, or Olmeca Altos work well.
• Cocchi Americano Rosa brings a soft floral bitterness that complements the fruit.
• If you need a substitute, Lillet Rosé or a light vermouth could work, but won’t have the same edge.
• Use fresh mango and papaya for best flavor avoid frozen if possible.
• For grenadine, choose something real, like Liber & Co. or homemade (pomegranate juice and sugar).
• Use fresh lemon juice and high-quality bitters like Angostura for the best finish.

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