I had so much fun recreating the strawberry and mint Cointreau Fizz back in April, so when Cointreau asked if I'd like to try a fresh summer update on their signature serve I jumped at the chance. I thought they were just going to send me a bottle of Cointreau to play around with, but a huge box arrived at my door, filled to the brim with everything I needed to make a summer-ready mango and coconut version.
I decided to make this tasty mango and coconut cocktail two ways - as a regular cocktail and as a frozen slushee.
To make one litre
150ml fresh lime juice
100ml mango puree (I used funkin')
50ml coconut syrup (I used Monin)
450ml sparkling water
You can substitute the champagne for prossecco or cava or even another 100ml of sparkling water. I tried both and it doesn't make too much of a difference.
In a jug, mix together the Cointreau, lime juice (freshly squeezed - Darren took over because apparently I was doing it wrong...), mango puree and sparkling water. You can add the champagne at this stage too, but I like topping the glasses up with it at the end as the fizz has a bit more impact if you're serving it straight away.
For an extra fancy cocktail, rub a wedge of lime around the rim of the glass and then dip in salt or desiccated coconut.
Fill the glass with ice, pour over the champagne - if you haven't already added it - and serve immediately.
This version is really nice to have with dinner and Darren and I had a lot of fun making them together. We've been trying to save money lately, so to make something like this at home that I would be happy to pay for at a bar makes staying in that little bit sweeter.
The slushee version is really fun to serve at a party. I had a couple of friends over on a sunny afternoon, we put some reggae tunes on in the background and had a good old catch-up with a big (re-fillable!) jug and plenty of snacks.
To make the slushee, half fill a blender with crushed ice, pour in all the ingredients and blend on high speed for 30 seconds. If you don't have a blender, but you still want a nice thick cocktail, blend the cocktail ingredients with a fresh mango for a thicker, smoothie texture, and then top with crushed ice.
I've been loving experimenting with drinks on the blog lately - cucumber + elderflower coolers, peach sangria, coco mary's (virgin mary's with coconut water!) - and thought it would be fun to make a hashtag. Follow me as @catherinesprunt on twitter and instagram and if you make one of my drinks, tag me and include the hashtag #spruntingdrinks so I can see what you're up to :)