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Mango-and-Papaya-Swizzle

Mango and Papaya Swizzle

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Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Angostura Bitters, basil leaf, basil leaves, Cocchi Americano Rosa, grenadine, grenadine cocktails, Lemon Juice, lemon juice cocktails, Mango, mango cocktails, papaya, reposado tequila, reposado tequila cocktails
Servings: 1
Author: Paul Kushner

Equipment

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.

Notes

Pro Tips

  • Use ripe, soft fruit for easier muddling and better flavor.
  • For more texture, skip straining and keep the muddled pulp in the drink.
  • Crushed ice is key here—it keeps the swizzle cold and helps blend everything as you stir.
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