Peachy Mango Madness Sparkling Shrub & Gin Cocktail

Peachy Mango Madness Sparkling Shrub & Gin Cocktail

• Servings: 4 cocktails
• Prep time: 15 minutes (plus 1 hour chilling)
• Difficulty: Easy

Ingredients

• 1 cup Coo Moo Jams Peachy Mango Madness (product link)
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons honey (optional, to taste)
• 8 ounces gin (about 1 cup) or 6 ounces for a lighter cocktail
• 12 ounces sparkling water or club soda, chilled
• Juice of 1 small lime (about 1 tablespoon)
• Ice cubes
• Fresh garnish: 4 thin peach slices, 4 mango ribbons or cubes, and 4 sprigs fresh mint
• Optional: pinch of flaky sea salt for rimming

Equipment

• Small saucepan
• Fine mesh strainer or cheesecloth
• Measuring cups and spoons
• 4 short glasses or stemless wine glasses
• Long spoon for stirring

Instructions

1. Make the Peachy Mango Shrub base: In a small saucepan over low heat combine 1 cup Peachy Mango Madness, 1/4 cup water, and 2 tablespoons honey if you like it a touch sweeter. Warm gently just until the jam loosens and becomes pourable, about 2 to 3 minutes. Do not boil. Stir occasionally.
2. Finish shrub: Remove from heat and whisk in 1/2 cup apple cider vinegar and the juice of 1 lime. Let cool to room temperature, then strain the mixture through a fine mesh strainer or cheesecloth into a jar to remove any large fruit bits. Press gently to extract flavor. Chill the shrub in the refrigerator for at least 1 hour; flavors deepen as it rests.
3. Prepare glasses: If rimming, rub a lime wedge around the top of each glass and dip into a shallow plate with a pinch of flaky sea salt. Add 3-4 ice cubes to each glass.
4. Assemble cocktails: For each glass, add 2 tablespoons of the chilled Peachy Mango shrub (adjust to taste). Pour in 2 ounces gin. Stir gently to combine the shrub with gin and ice.
5. Add sparkle: Top each glass with 3 ounces chilled sparkling water or club soda. Stir lightly once to distribute carbonation without flattening it.
6. Garnish and serve: Thread a peach slice and a few mango cubes on a short pick or place them on the rim. Add a sprig of mint and a small spoonful of reserved unstrained Peachy Mango Madness if you want an extra glossy fruit dollop on top. Serve immediately while effervescent.

Tasting notes and tips

• This shrub-style cocktail highlights Peachy Mango Madness as both the flavor base and sweetener. The apple cider vinegar balances the fruit sweetness with bright acidity for a refreshing finish.
• For a nonalcoholic version, omit the gin and double the sparkling water. Increase shrub to 3 tablespoons per glass for more fruit intensity.
• Make the shrub up to 1 week ahead and store it in a sealed jar in the refrigerator. Shake before using.
• Try swapping gin for blanco tequila or vodka to vary the cocktail profile; gin adds herbal complexity that pairs beautifully with peach and mango.

Enjoy a glass on a warm afternoon or serve these at a casual gathering for a bright, fruit-forward drink that showcases the Peachy Mango Madness jar front and center.