Samba!

Reyka Vodka | Mango | Vanilla | Pineapple & Almond Soda | Bossa Bonbon

Tropical | Vibrant | Carnaval

ABV: 9.6% / Vol: 175ml [ Non-alcoholic available]

ALLERGENS

Soy

The average Brit consumes 8kg of chocolate annually. Brazilians, on the other hand,
consume 2.2kg. That’s why they’re so much better at football, beach volleyball and
dancing than us.

Bossa Nova

15.14km

Lab 22

Our CO-LAB

Learn more about Bossa Nova

Recipe

Cocktail Spec:

35ml Reyka Vodka
12.5ml Fair Kumquat Liqueur
2.5ml Vanilla and almond glycerin
50ml Mango Cordial
50ml Franklin & Sons Pineapple and Almond Soda

Garnish/Serve:

Grape PainBossa Nova white chocolate and mango bonbon

Glassware

Collins

Recipes:

Mango juice, Lime juice, Alpro Vanilla Yoghurt, Sugar, Citric Acid

Method:

Mix rubicon mango fruit juice and fresh lime juice at 5:1 mango:lime by weight. Weigh out Alpro Vanilla Yogurt at 25% of the total juice weight. Add to a pan and heat gently on a hob until it reaches 50 degrees. Slowly pour over the juice mix and place into the refrigerator for 24 hours so the mixture splits. Spin in a centrifuge at 4000rpm for 15 minutes (or alternatively strain through muslin cloth) to clarify. Weigh clear liquid, then add 30% of the weight in sugar and stir until dissolved. Add 1.75% of total weight in citric acid, stir until dissolved and bottle.

Vegetable Glycerin, Vanilla Extract, Almond Extract

Method:

Mix 4 parts vegetable glycerin, 3 parts vanilla extract and 1 part almond extract by weight.

Method:

Add all ingredients except soda to boston tin and shake.
Fine strain into iced collins and top with Pineapple and Almond Soda.

< Back to Drinks