Name: Della pringle’s tingle cocktail
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 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

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.

Ingredients

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

1.Muddle mango.

2.Add remaining ingredients (except soda) and shake with ice.

3.Double strain into ice filled highball and top with soda.

4.Garnish with a basil sprig and a dehydrated lemon wheel.

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Ingredients

Method

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