Bubbly Girl Cocktail Recipes

The Bubbly Girl Drink of the Week: Tropical Passion at Mr. Smith’s

May 21, 2010
Ataulfo mangoes are also known as Champagne mangoes because they're so delectable. (Courtesy Photo)

Ataulfo mangoes are also known as Champagne mangoes because they're so delectable. (Courtesy Photo)

I love mangoes. I discovered how amazing the ripe fresh fruit could taste during an internship at the Palm Beach Post, when I lived with this couple who had a mango tree in their back yard. If I could resist devouring the fragrant, sweet and golden fruit plain, it wound up in some sort of mango smoothie.

So why didn’t I include a mango cocktail in my sparkling cocktail book The Bubbly Bar? Who knows. Especially since one of the best mangoes around is the Champagne Mango, a smooth and golden-skinned variety so called because its sweet flesh doesn’t get stringy like other mangoes. The Champagne Mango comes from the variety known as the Ataulfo, named after a grower in Chiapas, Mexico.

I’ve enjoyed some tasty mango drinks, including the Mango Ginger Fizz at the Sheraton Twenty/20 in Carlsbad. The National Mango Board‘s web site shares some fun-sounding drinks, like the Sweet Escape and Tropical Egg Nog from mixologist Tony Abou-Ganim. And here in the Bay area, where there are plenty of bars with great champagne and sparkling wine cocktails, I discovered Mr. Smith’s.

Every Thursday, bubbly is the thing at Mr. Smith’s in near the Tenderloin. The bar has an old-fashioned feel but boasts three levels including a VIP room with bottle service (really?) and a dance floor. They pour $4 glasses of sparkling wine like the Segura Viudas Aria Brut Cava and offer their sparkling cocktails for just $5 instead of $10. I considered ordering the Absolute Lush, a blend of fresh raspberries, Chambord black raspberry liqueur and cava, but settled on the very tasty Tropical Passion. They were kind enough to share the recipe.

Tropical Passion
3 oz mango puree
1 oz Peach Schnapps
3 oz brut sparkling wine, chilled

Add the mango puree and Peach Schnapps to a champagne flute. Top with the chilled sparkling wine. For contrast, garnish with a raspberry or strawberry.

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