Della pringle’s tingle cocktail

recipe image

This fruity and refreshing cocktail from current Sydney bar, Della Hyde’s, seasonal menu combines gin, mango and basil to create the final Summer drink.

Dec 23, 2015 5:05am

  • 5 minutes preparation
  • Serves 1
  • Print



Della pringle’s tingle cocktail

  • forty five millilitre gin
  • 15 millilitre cocchi rosa vermouth
  • 30 millilitre lemon juice
  • 15 millilitre agave
  • half a cheek of mango (sliced)
  • 3 basil leaves
  • 2 dashes of angostura bitters
  • soda, for topping


Della pringle’s tingle cocktail

  • 1

    Clutter mango.

  • 2

    Add final substances (excluding soda) and shake with ice.

  • 3

    Double stress into ice stuffed highball and high with soda.

  • 4

    Garnish with a basil sprig and a dehydrated lemon wheel.

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