Cocktails to try at home.
"The Bang-jito" (Bang- Hito)
For those seeking a full flavour twist on the classic mojito.
1 can - Bangarang lemon lime seltzer
2-3 lime slices
1-2 bunches of mint leaves
1 "small pour to colour" grenadine
1 .5 oz white rum
Mull the mint leaves and lime slices together until the mint leaves have darkened on the underside. Add to a 20 oz glass followed by ice (amount will differ depending on glass shape.) Add the rum and seltzer. Stir the bottom of the glass with a long spoon. Carefully pour the grenadine into the center of the glass, it should drop to the bottom, stir the bottom of the glass until a cool red to green gradient is achieved. Garnish with additional lemon, lime, and mint.
Recipe by: Gabriel Sanna from Ottawa
Bang on the Beach
For those looking for a taste of summer.
Bang on the BeachMango Bangarang (200 mL)
Orange Juice (100 mL)
Grenadine (20 mL)
Peach Schnapps (30 mL)
Strawberry (1 for garnish)
Lime (1 slice for garnish)
Orange (1 slice for garnish)
Recipe by: Derek Parraglia from London
Olive Oil Bangarang Collins
A refreshing twist on a classic.
1 ounce olive oil infused gin
1/2 ounce lime juice
1/2 ounce basil syrup
Dash celery bitters
Top glass off with Lemon-Lime Bangarang Seltzer
Add olive oil infused gin, fresh lime juice, basil syrup, dash of celery bitters in a shaker and strain on fresh ice. Top glass off with Lemon-Lime Bangarang Seltzer. Garnish with fresh basil, olive and a lime twist.
Recipe by: Jeff Breant from Toronto
THE BIG BANG
- 250 mL Bangarang Blue Raspberry
- 1.5 oz Gin
- 2 oz Butterfly Pea Flower Syrup*
- 3 Dash Angustura Bitters
- Blueberries or orange peel for garnish
Combine the gin, syrup, and bitters in a mixing glass with ice, and shake well. Strain into a cocktail glass (best served in a highball or wine glass).
Into the glass, carefully pour the Bangarang Blue Raspberry over the back of a bar spoon. Maintain a slow stream to avoid agitating the gin/syrup solution.
Garnish with 3 blueberries on a toothpick, or an orange twist.
As the patron mixes the cocktail, the citric acid in the Bangarang infuses with Butterfly Pea Flower. This lowers the cocktail's pH level, transforming it from blue to a beautiful purple, mimicking the colors of the galaxy - hence the name, the Big Bang.
Butterfly Pea Flower Syrup:
- 1 Part filtered water (150g)
- 1 Part white granulated sugar
- 20 pcs. dried Butterfly Pea Flower
Recipe by: Jed Ramiscal from Toronto
RICE & BUBBLES
1 oz. Sake
.5 oz. Ginger Honey Syrup
Splash of citrus
Top with Bangarang Hard Seltzer!
Build in Champagne flute
Garnish with candied ginger and lemon twist
Ginger Honey Syrup:
Peel 2 big bulbs of ginger and chopped up. Add to 1/2 litre water and 1/2 litre honey. Bring to boil and reduce to a syrup.
Recipe by: Joshua Prout from Port Hope
BLUE RASPBERRY BANGARANG STORMY
Homemade ginger syrup and blueberry-raspberry jam topped off with Bangarang Blue-Raspberry Seltzer makes for my refreshing cocktail.
1 1/2 ounce kraken rum
1/2 ounce fresh lime juice
1/2 ounce homemade ginger syrup
3 fresh raspberries
1 Tbsp homemade blueberry raspberry jam
Topped off with Bangarang Blue-raspberry Seltzer
Add kraken rum, lime juice, ginger syrup, raspberries, blueberry-raspberry jam in a shaker, strain on fresh ice and top off with Bangarang Blue-raspberry Seltzer.
Recipe by: Paula Pawelec from Mississuga