I remember loving fruit tingle lollies as a kid. It has been a while since I shopped for lollies, do they even exist any more? They were in a one size suits all tube back in the day and I could demolish the lot in a few seconds flat. They made your nose tingle and were all fizzy in your mouth.
Every summer (Christmas time in Australia) we like to add a few new mocktails/cocktails to our growing collection and although I am not a drinker, I had heard about the Fruit Tingle cocktail and was intrigued. So our resident mixologist got onto it and here we are.
You will love a fruit tingle because it is so easy to make, it is refreshing, sweet and a little bit naughty! Plus it is very pretty.
Traditionally, a fruit tingle cocktail is made in a highball glass filled with ice cubes. Vodka, Blue Curacao and lemonade are added to the ice. To finish, a splash of red cordial is added, which turns the blue cocktail into shades of blue and purple. A little like the trick of adding lemon juice to butterfly pea tea. Which turns the gorgeous blue to lavender colour.
The glasses are then garnished with a maraschino cherry and a wedge of fresh pineapple.
I am fresh out of highball glasses! So this had to do. We also think that using our Raspberry Coulis is way better than using a purchased raspberry cordial. But feel free to go with either.
Chin chin....blue lips all round!
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Need
- ice cubes as required
- 60 Milliliters vodka
- 60 Milliliters blue curacao
- 200 Milliliters sparkling lemonade
- a dash Raspberry Coulis or to taste Recipe
- fresh pineapple wedges and maraschino cherries to garnish
Do
- 1
To make the cocktail, fill a cocktail shaker with ice. Add vodka, blue curacao. Securely fasten the lid and shake until the mixture is very cold, about 30 seconds.
- 2
Divide between glasses and top up with lemonade and lastly a splash of the raspberry coulis or cordial. Garnish and serve!
- 3
It is impressive to add the raspberry coulis in front of your guests as you are serving.
