La rencontre du pétillant et de l’exotisme à son paroxysmeThe pinnacle of bubbles and exotism, all-in-one
CONTI MANGO
– 1 oz Amaretto Équinoxe
– 1 oz rye whisky
– 0.5 oz lime juice
– 4 oz RISE mango kombucha
– 4-5 basil leaves
– 2-3 lime wedges
How to make it
1
In a highball glass, gently crush the basil leaves with the lime wedges.
2
Add all the ingredients except the kombucha.
3
Fill the glass with ice, then add the kombucha before mixing.
4
Garnish with a ground cherry and a basil leaf.
The story behind the name
Who was
Nicolò de' Conti?
Who was
Nicolò de' Conti?
Italian explorer and author, originally from Chioggia, a small port in the lagoon of Venice. He was one of the first Europeans to travel through the Indies and Southeast Asia, long before the arrival of Vaco de Gama in Calicut.
Travel to the Far East
Travel to the Far East
Nicolò de' Conti goes to the Malabar coast, a stretch of the coast of India. here, he gives the description – the first description recognized by history – of the mango.
He gives it the name amba, from the Sanskrit amram.
He gives it the name amba, from the Sanskrit amram.
More Amaretto based cocktails
ÉQUINOXE
SOUR
ÉQUINOXE
SOUR
- 1.5 oz d’Amaretto Équinoxe
- 0.5 oz Jamaican rum
- 0.75 oz pure cranberry juice
- 0.25 oz lemon juice
+ two other ingredients
See the cocktail
- 0.5 oz Jamaican rum
- 0.75 oz pure cranberry juice
- 0.25 oz lemon juice
+ two other ingredients
PLEURE PAS
PHYLLIS!
PLEURE PAS
PHYLLIS!
- 1.5 oz Amaretto Équinoxe
- 0.5 oz bourbon whisky
- 1 oz lemon juice
- 0.25 oz simple syrup
+ one other ingredient
See the cocktail
- 0.5 oz bourbon whisky
- 1 oz lemon juice
- 0.25 oz simple syrup
+ one other ingredient
