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+ servings

Parrot Mango Punch

Course Drinks - Alcoholic
Seasonal and Family Holidays
Language English
Servings 11


  • 2 oz mango syrup (recipe follows)
  • 1.5 oz bourbon
  • 1 oz fresh squeezed lime juice (about one lime)
  • 1 oz cranberry juice cocktail
  • Very cold sparkling water (for maximum fizz)

Mango syrup

  • 2 ripe red mangos, sliced and fruit scooped from the skin
  • 1 1/2 cups water
  • 3/4 cup white granulated sugar


  1. Blend the Mango and water together in a blender for 30 seconds or so until smooth.

  2. Add the mixture to a small saucepan and stir in the sugar.

  3. Cook over medium low heat until the syrup starts to simmer. Once it’s simmering, cook for 5 minutes on low heat then remove the pan from the heat and let it cool for at least an hour.

  4. After the hour is up, strain the syrup through a fine mesh sieve to catch any pulp and store the syrup in the refrigerator until ready to use.

  5. In a cocktail shaker, add everything except the sparkling water with a handful of ice and shake for 30 seconds to get everything super cold.

  6. Pour over a short glass of ice and top with 1-2 oz of the sparkling water. Garnish with a mango slice and serve.

Recipe Notes

Recipe submitted by Billy Green, Wit and Vinegar.