Recipe Cocktail Mango with Calvados and Pineapple
Exotic cocktail featuring pineapple juice, Triple Sec, and Calvados, sweetened with honey and served in a coconut shell. Garnished with pineapple cube and syrup-soaked cherry. Perfect for a refined tropical experience.
Instructions
- Start by chilling the half coconut you will use as a cup, placing it in the refrigerator for at least 15 minutes.
- Take a shaker and fill it with plenty of crushed ice up to half.
- Pour the pineapple juice, Triple Sec, and Calvados into the shaker in the indicated proportions.
- Add a heaping tablespoon of honey to sweeten and blend the flavors.
- Close the shaker and shake it vigorously for about 30 seconds, so the cocktail cools and the ingredients mix perfectly.
- Take the coconut half out of the refrigerator and delicately pour the cocktail into it, straining the ice.
- Decorate the drink with a fresh pineapple cube skewered on the edge of the coconut half and a glacé cherry placed beside.
Notes
To add an exotic and elegant touch, before serving, lightly caramelize the surface of the pineapple cube with a kitchen torch until it achieves a crispy golden brown color, adding texture and flavor to your Manga cocktail.