EARL STEVENS SELECTIONS
Scatos
Craft
Cocktails
MANGOSCATO
Mango Slushie
Ingredients
16-ounce bag frozen mango
2 cups Mangoscato
1/3 cup granulated sugar
Directions
Rim a cocktail glass with granulated sugar. Combine frozen mangos, Mangoscato, and granulated sugar in a blender and mix until the ingredients are slushy. Serve your drinks in a cocktail glass that’s been rimmed with granulated sugar.
PINASCATO
Pineapple Sangria
Ingredients
2 cups pineapple juice
¾ cup coconut rum
1 bottle Pinascato
½ cup pineapple chunks
1 mango chopped
1 orange sliced then halved
½ cup strawberries sliced
2 cups Prosecco sparkling coconut water or sprite
Pineapple sorbet or sherbet a scoop on top of each drink as a floater
Garnish with pineapple and mint
Directions
In a large pitcher, combine pineapple juice, coconut rum and pinascato.
Add all fruit and place in the refrigerator for at least 2 hours. Pour sangria into glasses filled with ice (or frozen fruit) and top each with prosecco. Add a scoop of pineapple sorbet as a topper then garnish with a wedge of pineapple and a sprig of mint.
