Summer Party Drink Flight
This drink flight is as stunning as it is delicious. Try the mangonada, a zesty blend of mango, chamoy, and chile lime seasoning; the tart and smoky passion fruit mule mixed with mezcal; the refreshing cucumber paloma; and the sweet and fruity pineapple hibiscus agua fresca. This content is intended solely for users of legal drinking age. Drink responsibly.
Tasty Team
Total Time
4 hr 30 min
4 hr 30 min
Prep Time
4 hr
4 hr
Cook Time
30 minutes
30 min
Total Time
4 hr 30 min
4 hr 30 min
Prep Time
4 hr
4 hr
Cook Time
30 minutes
30 min
Ingredients
for 8 servings
Passion Fruit Mexican Mule
- 8 limes, quartered, juice squeezed and reserved for another use
- 1 cup granulated sugar (200 g)
- ½ cup fresh mint leaf (20 g)
- 2 cups passion fruit puree (460 g)
- 1 cup water (240 mL)
- ½ cup mezcal (120 mL)
- ice, for serving
- ginger beer, for topping
- 8 Lime wedges, for garnish
Mangonada
- ¼ cup fresh lime juice (60 mL)
- ¼ cup chile lime seasoning (25 g)
- 24 oz frozen mango (680 g), diced
- ¾ cup mango nectar (180 mL)
- ¾ cup fresh tangerine juice (180 mL)
- ¾ cup tamarind (180 mL), liquer or water
- ½ cup chamoy (85 g)
- 1 cup fresh mangoes (150 g), finely diced
Cucumber Paloma
- 2 cups fresh grapefruit juice (480 mL)
- ¼ cup sea salt (30 g)
- ½ lb persian cucumber (225 g), sliced into half moons, plus 1, peeled into ribbons
- ¼ cup granulated sugar (50 g)
- ¼ cup fresh lime juice (60 mL)
- 1 cup tequila (240 mL)
- ice, for serving
- seltzer, for topping
Pineapple Hibiscus Agua Fresca
- 1 small pineapple, peeled, cored, and diced
- ½ cup brown sugar (100 g)
- ¼ teaspoon kosher salt
- ½ cup dried hibiscus flowers (20 g)
- 4 cups water (960 mL), divided
- ¼ cup fresh lime juice (60 mL)
- ½ cup gin (120 mL)
- ice, for serving
SPECIAL EQUIPMENT
- 8 rock glasses, 6-ounce
- 8 mason jars, 6-ounce
- 8 highball glass, 6-ounce
- 8 stemless wine glasses, 6-ounce
- 8 cocktail picks
Nutrition Info
- Calories 583
- Fat 1g
- Carbs 121g
- Fiber 13g
- Sugar 88g
- Protein 4g
Estimated values based on one serving size.
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Preparation
- Make the passion fruit Mexican mule: In a medium bowl, combine the lime rinds and sugar and stir until the rinds are well coated. Cover and let sit, stirring every 45 minutes, until the sugar is completely dissolved and there is ½ cup of syrup in the bottom of the bowl, about 4 hours. Strain the syrup through a fine-mesh sieve and discard the lime rinds.
- In a 1-quart pitcher, combine the lime syrup and mint and muddle with a wooden spoon. Add the passion fruit purée, water, and mezcal. Whisk until completely combined.
- Fill 8 6-ounce rocks glasses with ice, then fill each ⅔ of the way with the cocktail. Top each glass with ginger beer and garnish the rims with lime wedges.
- Make the mangonada: Dip the rims of 8 8-ounce mason jars in the lime juice, then coat in the chile lime seasoning. Reserve the remaining lime juice and chile lime seasoning.
- In a blender, combine the frozen mango, mango nectar, and tangerine juice. Blend until smooth, about 2 minutes. Add the tamarind liqueur and blend to combine, about 30 seconds.
- Pour the mango mixture into the prepared glasses, filling each halfway. Drizzle each with about ½ tablespoon of chamoy and top with 1 tablespoon fresh mango. Fill the glasses the rest of the way with the remaining frozen mango mixture and top with the remaining chamoy, fresh mango, and reserved chile lime seasoning.
- Make the cucumber paloma: Dip the rims of 8 6-ounce highball glasses in the grapefruit juice, then coat in the sea salt.
- In a blender, purée the sliced cucumbers until smooth. Press the purée through a fine-mesh strainer into a medium bowl or liquid measuring cup, discarding any remaining solids. You should have about ½ cup (120 ml) of cucumber juice.
- Combine the cucumber juice and sugar in a small saucepan over medium heat. Cook until the sugar has dissolved completely, about 5 minutes. Remove the pot from the heat and let the syrup cool completely.
- In a 1-quart pitcher, whisk together the remaining grapefruit juice, lime juice, tequila, and cucumber syrup.
- Fill the prepared glasses with ice, then fill each ⅔ of the way with the cocktail. Top each glass with seltzer and garnish with a cucumber ribbon.
- Make the pineapple hibiscus agua fresca: Preheat the oven to 400°F (200°C).
- In a 9 x 13-inch (22 x 33 cm) glass baking dish, toss the pineapple with the brown sugar and salt. Roast the pineapple until golden brown and tender, about 30 minutes. Remove from the oven and let the pineapple and syrup cool completely, then skewer 3 pieces of pineapple onto each of 8 cocktail picks. Reserve the remaining pineapple and syrup.
- In a small saucepan, combine the hibiscus flowers and 2 cups of water. Bring to a boil over medium heat. Remove the pot from the heat and let steep for 30 minutes. Strain the tea, discarding the flowers.
- In a 1-quart pitcher, whisk together the lime juice, gin, roasted pineapple and syrup, hibiscus tea, and remaining 2 cups of water.
- Fill 8 6-ounce stemless wine glasses with ice, then divide the cocktail evenly between the glasses. Garnish with the pineapple cocktail picks.
- Enjoy!
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