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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the mango, cognac, lemon juice and sugar syrup in the shaker. Crush with the pestle or puree with the handheld blender. Add several ice cubes, shake well for approx. 30 secs. Pour the cocktail through a fine sieve into a cocktail glass.
Pour in the ginger beer, stir briefly. Fan out the mango slices and use to decorate the cocktail.
|Note:||The cocktails can also be measured using a tablespoon or teaspoon. 1½ cl is equivalent to 1 tbsp and ½ cl is equivalent to 1 tsp.|
|Prepare:||To make the sugar syrup, bring 100 g of sugar and 100 ml of water to the boil in a pan, simmer until the sugar has dissolved, leave to cool. Store the remainder of the sugar syrup in a sealed container in the fridge for approx. 2 weeks.|
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