Della pringle's tingle cocktail
This fruity and refreshing cocktail from popular Sydney bar, Della Hyde's, seasonal menu combines gin, mango and basil to create the ultimate Summer drink.
- 5 mins preparation
- Serves 1
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Ingredients
Della pringle's tingle cocktail
- 45 millilitre gin
- 15 millilitre cocchi rosa vermouth
- 30 millilitre lemon juice
- 15 millilitre agave
- half a cheek of mango (sliced)
- 3 basil leaves
- 2 dashes of angostura bitters
- soda, for topping
Method
Della pringle's tingle cocktail
- 1Muddle mango.
- 2Add remaining ingredients (except soda) and shake with ice.
- 3Double strain into ice filled highball and top with soda.
- 4Garnish with a basil sprig and a dehydrated lemon wheel.
