BRIX MANGO RUM
COCKTAILS
MANGO MOJITO
A COOL, CRISP CLASSIC
INGREDIENTS
60 ML BRIX MANGO RUM
30 ML LIME JUICE
15 ML SIMPLE SYRUP
10-12 MINT LEAVES
SPLASH OF SODA WATER
METHOD
1) Combine ingredients into a highball glass​
2) Gently muddle the mint leaves​
3) Half fill the glass with pebble ice & stir to combine​
4) Add soda water​
5) Top with pebble ice​
6) Garnish with a large sprig of mint
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Featured in Steve the Bartender's YouTube video "5 Cocktails I'll Be Drinking This Aussie Summer" - Watch it HERE
BRIX MANGO RUM + TONIC
A COOL, CRISP CLASSIC
INGREDIENTS
45ML BRIX MANGO RUM
100ML TONIC WATER
LIME WEDGE
​
METHOD
1) Add Brix Mango Rum to a highball glass with ice
2) Stir gently to chill
3) Squeeze in the juice from a lime wedge
4) Top with tonic water
5) Garnish with a lime slice
MANGO OLD FASHIONED
A SIPPER TO SAVOUR
INGREDIENTS
45ML BRIX MANGO RUM​
10ML SIMPLE SYRUP
2 DASHES ANGOSTURA BITTERS
1 DASH ANGOSTURA ORANGE BITTERS
DRIED MANGO TWIST
​
METHOD
1) Add all ingredients to a mixing glass & add ice
​
2) Stir for 30 seconds to desired dilution, tasting as you go
3) Strain into a rocks glass over a large block of ice
4) Twist orange peel over the drink & garnish with dried mango twist
MANGO DAIQUIRI
A JUICY BRIX TWIST ON A CLASSIC
INGREDIENTS
45ML BRIX MANGO RUM
15ML FRESH LIME JUICE
10ML SIMPLE SYRUP
FRESH OR DEHYDRATED LIME
METHOD
1) Add all ingredients to a cocktail shaker with ice
2) Shake hard until the shaker becomes ice cold
3) Double strain into a coupe glass
4) Garnish with a fresh or dehydrated lime
MANGO SPRITZ
FRESH, BRIGHT & BUBBLY
INGREDIENTS
30ML BRIX MANGO RUM
40ML MANGO PUREE
20ML PROSECCO
45ML SODA WATER
METHOD
1) Add Brix Mango Rum & mango puree to a wine glass
2) Fill the glass with ice
​
3) Slowly stir to chill and top with prosecco & soda
​
4) Garnish with pineapple fronds
MANGO COLADA
A TASTE OF THE TROPICS WITH A BRIX TWIST
INGREDIENTS
45ML BRIX MANGO RUM
30ML COCONUT CREAM/COCO LOPEZ
45ML PINEAPPLE JUICE
30ML LIME JUICE
20ML SIMPLE SYRUP
PINEAPPLE FRONDS + PINEAPPLE WEDGE
METHOD
1) Add all ingredients to a cocktail shaker & fill with ice
2) Shake hard until the shaker becomes ice cold
3) Pour everything, including ice, into a tall glass
4) Top with ice to fill
5) Garnish with pineapple fronds & a pineapple wedge
PICASSO'S PALETTE
AN EXPERIMENT OF COLOUR
INGREDIENTS
60ML BRIX MANGO RUM
10ML COCONUT LIQUEUR
60ML BUTTERFLY PEA FLOWER TEA
25ML LAVENDER SYRUP
LEMON JUICE ON THE SIDE
EDIBLE FLOWERS TO GARNISH
METHOD
1) Add all ingredients, except the lemon juice, into a shaker with ice
2) Shake hard until the shaker becomes ice cold
3) Strain into a Collins glass
4) Top with ice to fill
5) Garnish with edible flowers
​
6) Serve with a small carafe of lemon juice to add to taste
