Thai mango fizz

Bar recipe
Tony Abou-Ganim

Tony Abou-Ganim

  1. Thai mango fizz


    • Frozen fruit purée 100% : Mango - 4.5 cl
    • Frozen fruit purée 100% : Lemon - 6 cl
    • Vodka mandarin - 4.5 cl
    • Ginger-vanilla syrup - 3 cl
    • Sparkling water
    • Egg white (pasteurized)

    In a mixing glass, add vodka, mango puree, lemon juice, 1 tea spoon of pasteurized egg white and ginger-vanilla syrup ; shake until well blended. Strain into an ice filled Collins glass, spritz with soda. Garnish with a spear of fresh mango.
    * Add 1 part of peeled and

    In this step

    Frozen fruit purées
    Frozen fruit purées

Download this recipe

Download Download