Ombré

A Cocktail Recipe

This mango flavor infused aperitif cocktail recipe was inspired by the Amperitif Podcast’s musical guest(s) Boogie & the Yo-Yoz‘ Paige and Kevin Baker. Boogie and the Yo-Yoz is one of the most popular headlining bands in the Midwest, and was co-founded in 1995 by the Amperitif Podcast’s host, Mike Lauer. Still very active and playing today, the band has played shows in front of as many as 20,000 people and opened for acts such as ZZ Top, REO Speed Wagon, Survivor, Fog Hat, Starship, and Blues Traveler. 

Here is a message from our mixologist, Lulu, on the inspiration behind the drink.

“I created a martini-style cocktail that is refreshing, strong, and fun – all things that Paige (Boogie & the Yo-Yoz’ vocalist) seems to be. The mango infused vermouth adds a pleasant fruity note while the Aperol brings a bittersweet note and red colour!

According to which dry vermouth you’ll manage to get, you might want to add a tiny touch (2.5/5ml) of sugar syrup to get the perfect balance. My favorite brand is Cocchi Americano.”

Ombré Recipe

A Mango Flavored Aperitif Cocktail Recipe
INGREDIENTS
TOOLS
  • 1x Teaspoon or barspoon
  • 1x Jigger
  • 1x Strainer
  • 1x Mixing glass half shaker, or jar. Something to mix and chill ingredients.
METHOD
  • Combine all ingredients
  • Obtain the right dilution and cold temperature.
  • In a mixing glass, add lots of ice and stir for about 20 seconds in order to strain in a chilled martini glass and garnish. 
  • Enjoy!

Garnish

SERVING IDEAS

The easiest way to garnish this cocktail is with a piece of vermouth-infused mango on a stick, but you might also consider;

  • Mini microphone toy
  • Guitar shaped ice cube (you can freeze water with a touch of Aperol and maybe some edible flower, too)
  • Serve it with a mini finger drum set as a nod to Kevin
  • Use mini drum sticks as cocktail sticks for the mango pieces

* MANGO INFUSED DRY VERMOUTH

  • 1 Mango
  • 1 bottle of dry vermouth (Noilly Pratt, Cocchi Americano, Carpano dry)
  • Wash the mango and peel it.
  • Cut the mango into pieces (if you intend to use them as garnish later on, make sure to cut them in a nice/neat way).
  • Combine the dry vermouth and the mango in pieces, including the skin.
  • Leave to infuse overnight or for approximately 12 hours.
  • Strain and bottle.

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