Here at RUDE we love to push the boundaries at our events. This October we worked with the new Ciroc Mango and Tom Soden from Sweet & Chilli to curate bespoke Tropical Vs Jungle cocktails with a bird of paradise garnish. The event was hosted at Cecil’s late night cocktail bar in London Bridge. The cocktails hit the guests by storm.
The ingredients for the Tropical Vs Jungle cocktails were chosen by drinks specialist Tom Soden. The cocktails featured top brands from Diageo’s Reserve portfolio. See the ingredients for his ‘Tropical Tipples’ below! We can’t wait to experiment more with this exciting new ingredient.
Mango Ting A’Ling
(Ciroc Mango, Wray & Nephew, Lime Acid, Peach Bitters, Grapefruit Soda)
(Ciroc Mango, Cognac, coconut, cacao, orange)
Spank My Drunken Mango
(Ciroc Mango, Bourbon, Pineapple, Agave,Lime, Bitters)
Cîroc Mango is the latest addition to the luxury vodka’s ever innovating portfolio.The hot mango innovation is perfect for sprucing up your cocktail cabinet, creating simple fresh cocktails and celebrating at home during the autumn months.Five-times distilled, Ciroc is made using the finest French grapes, and the new deliciously smooth flavour expertly blends the classic taste of Cîroc with creamy Carabao mango, delivering bright, tropical notes with tangy citrus.
Ciroc Mango sent us their Mango Mimosa recipe to share with our RUDE readers. See below for ingredients, garnish and glassware!
Ciroc Mango Mimosa
20ml Ciroc Mango
45ml Fresh Orange Juice
Garnish- Mango pieces on a pick or try with a slice of lemon
Glassware- Build over ice in champagne flute or coupe