Mango Chill

When summer goes into overdrive, this refresher should help cool you down. Inspired by Bao-ppino from London's Cafe BAO (itself loosely based on the Italian sgroppino), the Mango Chill combines mango ice cream, London Vermouth Company's Amber Vermouth & prosecco to make an adult spritzy float. In this cocktail, our No.1 Amber Limon vermouth complements the mango ice cream with additional body, while the prosecco gives it a foamy cold topping..

Ingredients

50ml London Vermouth Company No.1 Amber Limon

50ml Prosecco

Scoop of Mango Ice Cream or Sorbet

How to Make

  1. Take pre-chilled coupe or Martini glasses from freezer

  2. Add 1 Scoop Mango ice cream or sorbet

  3. Pour over chilled vermouth & prosecco.

  4. Stir a little to melt some ice cream/sorbet to mix to your taste.

  5. Drink cocktail first, then finish the leftovers with spoon

*Prosecco - As I had a small gathering, I used a mini bottle of prosecco available from most supermarkets for convenience. If you want to elevate this cocktail & bring it closer to home, you could use Chapel Down's sparkling Bacchus, made using the traditional Prosecco method with its crisp texture & aromas of pineapple, grapefruit and elderflower.