CocktailsMango Negro Cocktail
Can you say tropical? Created high in the mountains of Colorado in the glamorous resort town of Aspen, this fantastic mix of fruity and sweet will charm even the chilliest of days. Mix tangy lime and the effervescent bubbles of Freixenet Cordon Negro Brut Cava, with Brazilian Cachaça sugar, to transport you from high altitude to lower latitude. Muddling basil and mango with the sugars and lime releases essential oils, building a fragrant base for a brilliant drink.
- Handful (5-6 cubes) of fresh mango
- Handful of fresh basil leaves
- 1 1/2 oz. Leblon Cachaça
- 1/2 oz. cane sugar
- 1/2 oz. fresh lime juice
- 3 oz Freixenet Cordon Negro Brut Cava
In a shaker, muddle together the mango and basil, reserving one leaf. Add cachaça, cane sugar and lime juice. Cover and shake. Double strain into a Collins glass. Add Cordon Negro Cava, gently stir with a spoon and fill with ice. Garnish with a “slapped” basil leaf (place the leaf in the palm of your hand and slap to release its fragrant oils).